I’m always looking for a new thing to fill my cakes with and mostly eat off the spoon. It hit me while I’ve been on a streak of adding lime to everything that I need to make a raspberry lime curd. Boy, did I ever need to make this curd? It tastes amazing and so bright in flavor and color.
My intentions were to make a meringue cup to put my curd in, but I was in a hurry and burnt my meringue. Yep, even I burn my beautiful creations. I cursed at myself and knew I had no time to make another batch before I had to leave for a weekend away. Instead, I threw my curd into the freezer until I have a minute to make my meringue cups again. Curd freezes well, so don’t be afraid to toss yours in the freezer.
I’ve got a tasty cherry limeade cheesecake coming up at some point on the blog. I’ve been testing it for perfection. I can’t wait to show you guys! I originally started making it as a baked cheesecake, but I’ve decided to do it as a no bake. Blame my indecisiveness for how long it’s been taking.
I think I said this before but once something tastes good to me, I go on a crazy streak of making several things using it. This time it happens to be lime juice. I think the time before that was ..coffee maybe. Yeah! It definitely was because I made coffee cupcakes with coffee buttercream, coffee syrup, coffee cheesecake, and cookies.
Raspberry Lime Curd
- 1 cup raspberries heaping
- 6 large egg yolks
- 2 cups granulated sugar
- 1/4 tsp. salt
- 1/4 cup cornstarch
- 1 1/2 cups key lime juice
- 3 T. butter cold
- 1/2 tsp. raspberry extract
- Press the fresh raspberries through a fine mesh strainer. Discard the seeds. You'll need 1/2 cup fresh raspberry juice.
- In two bowls, divide the egg whites and yolks. Set aside the egg whites from another recipe.
- In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until combined.
- Add in the 1/2 cup fresh raspberry juice and key lime juice. Whisk until incorporated into the sugar mixture. Place saucepan over medium heat and let it come up to a boil. Whisking occasionally.
- Once it comes up to a boil, let it boil for 2 minutes. Whisk constantly to avoid burning.
- Pour about ½ cup of the juice mixture into the egg yolks that you've set aside. Whisk immediately to avoid cooking the yolks. This is tempering the yolks.
- Add the tempered yolks into the saucepan with the juice and whisk until incorporated.
- Let the raspberry lime curd come up to a boil, and boil for about 5 minutes until thickened.
- Remove from the heat and add the cold butter and raspberry extract. Whisk until the butter is melted and well combined.
- Place in a shallow dish and cover with plastic wrap. Be sure that the plastic wrap is touching the curd, otherwise it may form a skin. Let cool completely. It will take 2-3 hours.
Now I’m sort of thinking about using the curd as a cake filling instead. We shall see. I guess only time will tell if I can stay out of it long enough after it’s thawed to make a cake to fill. If I can’t, I’m sorry in advance.
I used key lime juice out of the bottle. If you want to know which kind, here it is! You can find it at Walmart or Amazon.