Raspberry Curd & Raspberry Caramel

You've heard of lemon curd and maybe even orange curd, but have you ever had raspberry curd? It's delicious and perfect for tarts or dipping your butter cookies in! This will last up to a week in your fridge so make sure to use it quickly (though I don't know how you wouldn't). Once you taste it, you'll be floored! Cheers!

Ingredients:

12 oz raspberries
1/2 cup water
2 cups sugar
1/4 pound butter (1 stick)
4 eggs
2 lemons juiced

Raspberry Curd Directions:

1. In a medium saucepan on medium heat add raspberries, 1/4 cup sugar and water. Once berries have been cooked down (about 15 minutes) strain into a bowl to remove the seeds. You'll be left with 1 1/3 cup raspberry juice
2. In a mixer with paddle attachment cream butter and 1 cup sugar. Mix for 2 minutes and scrape down bowl
3. On low speed add one egg at a time until fully incorporated. Pour into medium saucepan on medium-low heat and mix until sugar dissolves
4. Add 1 cup of the raspberry juice and whisk constantly until the curd starts to thicken, add juice of 1 lemon and keep whisking until it reaches 215-220 degrees Fahrenheit 
5. Remove from heat and pour into container and let cool in refrigerator for at least 5 hours 

Raspberry Caramel Drizzle Directions:

1. In a medium saucepan on medium heat add remaining 1/3 cup raspberry juice, remaining 3/4 cup sugar and juice of 1 lemon
2. Let sugar melt and stir slowly to prevent the mixture burning
3. Once caramel starts to thicken and comes to 215 degrees Fahrenheit, pour into heat proof bowl and let it come to room temperature. Drizzle over your curd or ice cream and enjoy!!