When I was a kid, my parents had a lemon tree in the back yard. Mum used to juice the lemons and make lemon curd, but we always called it lemon butter. When friends would come over she would make little pastry tart cases and spoon some of the home made lemon butter into them. I loved them.
The lemon tree is gone, but if she can get her hands on some lemons, Mum still makes lemon butter, and I still love it.
On Pinterest recently, I saw some pictures of some berry curd. It reminded me of making lemon curd with Mum as a child, so I thought I would have a go at my own version of lemon butter… raspberry butter.
1 1/2 c frozen raspberries
100g butter (unsalted is best)
3 eggs – whisked, and then passed through a sieve to remove lumps.
1. Use a stick blender to puree the raspberries.
2. Push the raspberry puree through a sieve using the back of a spoon. This will remove all the seeds. You should end up with 1 cup (250ml) of raspberry puree.
3. Heat a saucepan of water gently on the stove. Place a heatproof bowl on top of it to form a double boiler.
4. In the bowl place the raspberry puree, butter, and sugar. Heat gently, stirring till the sugar has disolved.
5. Add the eggs in stirring quickly.
6. Continue to stir over the heat until the mixture thickens and coats the back of a spoon (like an egg custard). Do NOT boil.
7. When thickened, remove from the heat, and pour into a sterilised jar.
8. Seal and keep in the fridge for up to 3 weeks (though it won’t last that long!).
We had it on pancakes for breakfast on Sunday morning and it was yummy!