Raspberry Curd - Halloncurd

RASPBERRY CURD

Halloncurd

Makes approx 1.2 cups

1 lb frozen, thawed raspberries

2 tablespoons fresh lemon juice

0.4 cup sugar

3½ oz butter

2 eggs

1 egg yolk

Bring the raspberries to a boil with lemon juice and sugar. Cover with a lid and simmer slowly for 15 minutes. Strain through a fine-meshed sieve to remove the seeds, then bring to a boil in a saucepan, adding the butter in pieces. 

Beat eggs and egg yolk in a bowl, remove the saucepan from heat and stir the egg mixture into it. Simmer while stirring until it thickens. Be careful not to let it boil.

Allow to cool, then pour in a clean jar and store in the fridge.

Enjoy!

Bella