I love lemon curd. I had never tasted it until a few years ago when I saw it on Pinterest. I made some, and fell in love. Just thinking about it makes my mouth start watering in anticipation of the tangy flavor. A couple of weeks ago I came up with the idea to make Key Lime Cupcakes with Raspberry Filling. But it turned out that the raspberry filling didn't work out as I'd planned. Basically it would have taken around 50 pounds of raspberries to make enough filling for a dozen cupcakes.
Okay, I was probably exaggerating about needing fifty pounds of raspberries.
In fact, giving more thought to it, I estimate it would have taken four to five pounds of raspberries, not fifty. But still, unless you have raspberries growing on a bush in your own back yard, that would cost a lot of money. So I went back to the drawing board and decided to make Raspberry curd to fill the cupcakes. I'll share the cupcakes with you on Wednesday, promise! In the meantime, here's the recipe for the filling, which by the way, you can eat smeared on toast or by the spoonful, and it won't cost you an arm and a leg to make. Just be forewarned it is super rich, super tangy and super delicious!
Raspberry Key Lime Curd
- 6 ounces raspberries
- 6 T. honey
- 5 egg yolks
- 2 T. key lime juice (depending on how juicy your key limes are, you may need 3 or more key limes)
- dash sea salt [affiliate link]
- 3 T. unsalted butter
- 1 t. gelatin
- Place raspberries, honey [affiliate link], egg yolks, key lime juice and salt into blender.
- Process until seeds are pulverized. (Alternately you can just cook the curd without blending, then strain before adding the gelatin [affiliate link] and butter to remove seeds)
- Bring curd to 170°F in a heavy bottomed small pan, stirring frequently.
- Remove from heat.
- Mix in gelatin and allow it to dissolve, then add butter, 1 tablespoon at a time, stirring thoroughly each time.