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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- 1 Batch Lemon Butter Recipe
- 1 Teaspoon vanilla bean paste BUY
- 4 Tablespoons freeze-dried raspberries in pieces
Stir ingredients through the jar of Lemon Curd and allow to infuse. Leave it a little streaky for appearance.
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