Raspberry O'currd

This is by far my most popular cake filling. I could literally eat it by the spoonful. Raspberry curd pairs perfectly with most cake flavors. The extra egg yolks create stability in the curd that helps the filling from seeping out through your cake layers.

Tip: Make this curd the same day you make your swiss meringue buttercream and you can utilize your egg whites so there is no waste!

INGREDIENTS

• 2 tablespoons lemon juice

• 2/3 cup granulated sugar

• 12 ounces raspberries

• pinch of salt

• 7 large egg yolks 

• 1/2 cup (1 stick) butter

In a medium heavy bottom saucepan, combine the lemon juice, sugar, raspberries, and salt. 

1. Cook over medium, stirring frequently with a whisk, and mashing the berries, about 5 minutes.

2. While the berries cook, whisk the egg yolks in a separate medium-sized bowl until smooth. 

3. When the raspberries are done cooking, slowly pour half of the raspberry mixture into the yolks and quickly whisk vigorously. 

4. Return the mixture in the bowl to the saucepan and turn the heat down to low.

5. Cook over low heat while whisking until the mixture thickens and coats the back of a spoon. Do not walk away! This will only take about 5 to 8 minutes.

6. Remove the pan from heat.

7. Strain contents through a sieve over a metal bowl containing the butter, mashing the berries with a spoon.

8. Stir until butter melts into the mixture.

9. Cover the curd with plastic wrap touching the surface of the curd to avoid a film forming at the top.

10. At room temperature, move to a container with a lid.

    Store in the refrigerator for about a week. Or in the freezer for 3 months.