A while back I had an amazing yogurt parfait from a restaurant that was made with Greek yogurt, lemon curd and fresh raspberries. It was to die for. I’ve been craving this treat for some time but I haven’t had the time to make lemon curd because I imagined it to be some outrageously tedious task and as much as I love buying fresh raspberries they never last more than a few days. Yesterday I finally decided to attempt lemon curd and I decided to have my raspberries in the form of a lovely, versatile topping. I’ll share the recipes below.
6 tablespoons of organic unsalted butter cut into 1/4in cubes
1/4 cup of raw organic honey (add more by the tablespoon while cooking if needed)
1/2 cup fresh organic lemon juice
Whisk together the eggs, lemon zest and softened honey in saucepan. Add the lemon juice, whisk again until just incorporated and then add butter cubes. Cook over medium heat, stirring until the butter oil is melted and cook until mixture just thickens and starts to bubble. Do not leave unattended.
Remove from heat and allow to cool slightly. Strain over fine sieve to remove lemon zest and any egg bits if present or just give it a whirl or two in a food processor.
10-12oz bag frozen organic raspberries
Honey to taste
1 tablespoon fresh lemon juice
In a saucepan, cook frozen raspberries until melted and add just enough honey to satisfy your sweet tooth. You won’t need much. Continue to cook over medium-low heat until slightly thickened and allow to cool.
You will absolutely love both of these toppings, I have had to stop myself from eating them straight from the jar.
Try these lovely toppings on your yogurt and oatmeal and let me know in the comments what you think!