Raspberry Curd (Sugar Free, Low Carb, THM S)


   8 TBS (1 stick), unsalted butter

    2½ cups fresh or frozen raspberries

    6 medium egg yolks, lightly beaten

    3 1/2 TBS sweetener, I used this one

    ⅛ tsp salt

    2 TBS  fresh lemon juice)

  1. Melt butter in a medium sauce pan over medium heat.
  2.     Add the sugar, berries, egg, and salt. Heat until all the sugar has dissolved and all the berries have broken down. Stirring constantly.
  3.     Cook at a low simmer (medium heat) for 10 minutes or until the mixture has thickened.
  4.     Stir in the lemon juice.
  5.     Press the mixture through a coarse strainer sitting over a large bowl. Try to press out as much of the juice you can from the pulp and seeds of the berries.
  6.     Pour mixture into a jar or container with a lid. Allow to cool for 2-3 hours before covering and storing in the refrigerator. Curd will thicken as it cools.
  7.     Keeps for about a month if refrigerated.