For New Years I made some lovely raspberry champagne cupcakes filled with raspberry curd. When I blogged about them, I really didn’t feature the wonderful raspberry curd that went along with them. This stuff is so delicious, I thought it should get its own post all to itself.
Though this was completely unplanned, I seem to be having a Berry theme with the recipes I’ve been sharing lately. Soon, you’ll realize how bad my obsession with berries truly is, and I say this with a bowl full of blackberries sitting in front of me while drinking a blackberry drink. Ha! ;).
Back to the raspberry curd. Curd has such a horrible name. I wonder who came up with it? Really who wants to eat something called “curd.” Well..I do, but that’s only because I’ve tasted it. Prior to investigating what the heck curd was, I always thought it was kind of scary and probably gross.
Let me tell you….it’s simply amazing. I’ve made lemon curd, raspberry curd, and even blueberry curd. It’s all yummy. It’s almost like a custard, very smooth, and it goes perfect on biscuits or toast.
The raspberry curd is almost like eating Sweet Tarts candies. It’s perfectly sweet and tart at the same time. And, there is nothing like it smeared all over a fresh-from-the-oven biscuit. You will think you died and went to heaven.
So the other day, I had a hankerin’ for homemade biscuits. I don’t have an amazing family recipe. Being one to do things the easy way, I went looking on Pinterest for a biscuit recipe I could make in the food processor. I love it for pie crusts and thought I could probably do biscuits that way, too.
I found this great recipe to go with my raspberry curd. If you want a great food processor biscuit recipe, that’s the one to try. This recipe is the one I used for the biscuits featured with the raspberry curd. They were so good together.
Yields about 1 1/2 cups
- 12 oz Frozen Raspberries
- 5 large egg yolks
- 1 cup sugar
- 1/2 stick butter
- 2 tbsp lemon juice
- 1/8 tsp salt
- 2 tbsp cornstarch
- Melt the butter in a large saucepan over medium heat.
- Add the raspberries, lemon juice, egg yolks, sugar, and salt and cook, mashing the berries.
- Stir frequently at first and then constantly toward the end until you feel it thicken. This usually takes about 10 minutes.
- Towards the end, at about 7-8 minutes or so, add the cornstarch.
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. If you still see seeds, do it again because your curd should come out smooth with no seeds.
- Cool to room temperature for several hours; the curd will continue to thicken as it cools.
- Refrigerate, covered, until ready to serve, or for up to 1 month.
Enjoy! Have you ever made curd? What flavor was it?