Raspberry Lime Curd

1. 1

   1. Press raspberries through a fine sieve to extract all the pulp. Set aside.

2. 2

   2. In a medium sized bowl, use an electric mixer to cream together zest, butter, and sugar. Incorporate eggs one at a time and mix until smooth. Add in raspberry pulp, lime juice and salt. Mixture will be curdled. Don't freak out!

3. 3

   2. Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Raspberry lime curd will come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain through a fine sieve into a glass bowl and allow to cool. Refrigerate or freeze until you need it.

* Per serving · 4 servings · Values may vary.

No additional tips available.