Raspberry Curd

I have spent  a bit of a while in and out of the kitchen today.  Firstly I made some lemon curd, then I tried some raspberry.  I do have plans to make a cake with the curd.  Probably two cakes, one with each curd.  That may well be tomorrow's task.  I used slightly different ratio of ingredients to the lemon, and slightly less overall.  Raspberries have a lower pectin level than lemons (if that counts in a curd, as it does with jam), so it took a little longer to get it to thickness.

Raspberry Curd

• 300g raspberries
• 125g caster sugar
• 125g unsalted butter, cubed
• 2 eggs
• 2 egg yolks
• 1/2 lemon, juiced

1. Sterilise the clean jars in the oven, 140c/g 1for half an hour
2. Mash the rasberries, then push through a sieve
3. Whisk the eggs and egg yolks together in a heatproof bowl
4. Add the sugar, raspberry puree and lemon juice.  Mix until all combined
5. Add the butter then put the bowl over a pan of simmering water, ensuring that the bowl does not touch the water.  Stir with wooden spoon until the butter is melted
6. Using a whisk, continuously whisk the curd until the consistency is similar to that of thick custard
7. Pour into the jars, (a funnel is useful).  Allow to cool a little, then seal with wax paper and the jar lid
8. Keep in the fridge.  It should keep for two months, but do use your common sense.  Once opened it should keep for around two weeks.