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Ingredients
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6 tablespoons butter
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2 (6 ounce) containers fresh raspberries
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6 egg yolks, beaten
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¾ cup white sugar
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2 tablespoons lemon juice
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¼ teaspoon lemon zest
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⅛ teaspoon salt
Directions
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Melt butter in a saucepan over medium-low heat.
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Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
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Strain curd through a fine mesh sieve, mashing raspberries with the back of a spoon.
Nutrition Facts (per serving)
140 | Calories |
8g | Fat |
16g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 140 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 22% |
Cholesterol 118mg | 39% |
Sodium 69mg | 3% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 7% |
Total Sugars 14g | |
Protein 2g | 3% |
Vitamin C 7mg | 8% |
Calcium 19mg | 1% |
Iron 0mg | 2% |
Potassium 54mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.