Raspberry Lemon Curd
The flavours of lemon and raspberry play very nicely. This curd will add a bold punch of citrus and berry to fillings and creams or as a topping for your favourite baked goodie or frozen treat. Vivid yellow and crimson add a pop of colour! Adding freeze-dried raspberry powder makes preparation even easier but you can use fresh or frozen raspberries and get much the same result. I love this in little tartlet cases, topped with a fresh raspberry or these days, an edible flower. Too cute! Too bite sized and too yummy!
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Need
- 1 Batch Lemon Butter Recipe
- 1 Teaspoon vanilla bean paste BUY
- 4 Tablespoons freeze-dried raspberries in pieces
Do
- 1
Stir ingredients through the jar of Lemon Curd and allow to infuse. Leave it a little streaky for appearance.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
