Pink Lemonade Curd

Name: Pink Lemonade Curd
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 65
Cuisine: Global
Ingredients: 340 grams butter (3 sticks), cubed; 710 milliliters granulated sugar; 237 milliliters lemon juice, squeezed from 6-8 lemons; 2 Zest from lemons; 2 pints raspberries (about 4 cups, 1 ½ pounds), gently washed; 1 teaspoons salt; 1 teaspoon vanilla extract; 8 whole eggs

You can never have too many beverage recipes, so give Pink Lemonade Curd a try. This recipe serves 65. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 90 calories, 1g of protein, and 5g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have butter, eggs, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Prepare boiling water canner and sterilize 6 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Crush the raspberries by turning them in a food mill or crushing them through a fine sieve using the back of a spoon until all that remains are the seeds. You should have about one cup of raspberry juice/pulp.

Ingredients you will need

Raspberries

Juice

Seeds

Equipment you will use

Sieve

Prepare a double boiler by bringing an inch of water to a boil in a medium-sized (3 quart) saucepan. Once the water boils, drop the heat to low and maintain an even simmer. Set a non-reactive, heat-safe bowl on top of the saucepan. Make sure that the bottom of the bowl is not in contact with the water.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Combine sugar, eggs, lemon zest, lemon juice, raspberry pulp, and salt in the bowl of your double boiler and mix well.

Ingredients you will need

Lemon Juice

Lemon Zest

Raspberries

Sugar

Egg

Salt

Equipment you will use

Double Boiler

Bowl

Cook curd, whisking frequently, until the mixture begins to lighten in color and thicken, about ten minutes.

Equipment you will use

Whisk

Whisk in butter and vanilla and continue to cook until it registers 170°F on a candy or instant read thermometer.

Ingredients you will need

Vanilla

Butter

Candy

Equipment you will use

Kitchen Thermometer

Whisk

Once curd has reached desired consistency, turn off heat and strain through a fine sieve to catch large bits of lemon zest or any solidified egg.

Ingredients you will need

Lemon Zest

Egg

Equipment you will use

Sieve

Ladle curd into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Equipment you will use

Paper Towels

Ladle

Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch.

Ingredients you will need

Water

Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.

Ingredients you will need

Water

Equipment you will use

Kitchen Timer

After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.