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Dressings and sauces
Raspberry, Lemon and Ginger Curd
Ingredients
- 80 grams of Butter
- 2 units of Eggs
- 2 spoon of Grated ginger
- 1 units of Lemon grated zest
- 15 centiliters of Lemon juice
- 40 units of Sugar
Easy
Healthy
Spicy
2/Persone
- PT30M 30 minutes,
- 5 Steps
Lemon curd is one of those things that takes me back to my childhood. We used to have a jar of it every once in a while as a very special treat that my aunt would bring from London when she visited. I never knew how easy it was to make from scratch until last year when I made these Madeleines with Lemon Curd.
Not too long ago I realised that curd can be made with any acid fruit you like and I immediately thought of raspberries. For this recipe I have kept the lemon and added some ginger as I love how it goes with sharp flavoured fruits.
Ingredients:
150ml lemon juice freshly squeezed
60gr of raspberries
1 lemon grated zest
2 teaspoons of grated ginger
2 eggs and 2 extra yolks
80gr butter
40gr sugar (or more if you like it sweeter)
In a saucepan melt the butter, then add the lemon juice, lemon zest, grated ginger and the raspberries (you can throw them in directly or press them through a si
Not too long ago I realised that curd can be made with any acid fruit you like and I immediately thought of raspberries. For this recipe I have kept the lemon and added some ginger as I love how it goes with sharp flavoured fruits.
Ingredients:
150ml lemon juice freshly squeezed
60gr of raspberries
1 lemon grated zest
2 teaspoons of grated ginger
2 eggs and 2 extra yolks
80gr butter
40gr sugar (or more if you like it sweeter)
In a saucepan melt the butter, then add the lemon juice, lemon zest, grated ginger and the raspberries (you can throw them in directly or press them through a si
Step by step
- 1 In a saucepan melt the butter, then add the lemon juice, lemon zest, grated ginger and the raspberries (you can throw them in directly or press them through a sieve using a spoon as in the picture). When all the ingredients are combined, set aside.
- 2 In a bowl, whisk the 2 eggs and the 2 egg yolks. Now add a tablespoon of the butter, lemon and raspberry mixture to the eggs to warm them up a little and so avoid them turning into an omelette. Now slowly add them to the fruit mixture in the saucepan and stir well.
- 3 Put the saucepan back on medium heat and stir continuously until the consistency thickens and begins to bubble around the sides.
- 4 Turn off the heat and press the curd through a sieve to get rid of any remaining lemon zest and ginger fibers that might be left.
- 5 Keep in a Mason jar in the fridge and enjoy on toast, as a topping on a cake, in a tart (see photo above), with yogurt... the list is endless.
10 years a go 2014-05-11 05:42:37
