All About the Curd
We’re not talking about cheese curds here, although as a Wisconsinite I do love them. We’re talking about lemon curds, strawberry curds, or any other type of berry curd you can make using fresh or frozen fruit. There is a difference between a berry curd and a compote. Let’s take a closer look.
A fruit compote is, essentially, a boiled-down mixture of fresh fruit, with added sugar to taste. It’s very similar to jam and can be used in a multitude of dishes, including sandwiched between a warm crepe, atop a slice of toast, or on your waffles. Some people choose to add a few ingredients such as cinnamon to "spice it up." Even adding chia seeds is a great option to help thicken your sauce and give you an added boost of nutrition.
Fruit curd is like a compote, but imagine a fruity, creamy custard. Yum! The main difference between the two is that a curd includes egg yolks and butter. The most well-known of all curds is the lemon curd, which dates back to the 1800s.
However, it’s worth mentioning that the curd we make today with our yolks and butter was not the traditional curd made in the beginning. Lemon curd was created when lemon juice was added to cream, making the cream slightly acidic and creating curds, which were then separated from the whey through a cheesecloth. Now I understand what they were talking about with that spider and Miss Muffet – eating her "curds and whey!"
Curds can be created using a multitude of fruits, including orange, mango, grapefruit, passionfruit, and, of course, berries. They make wonderful fillings in sponges, tarts, and cakes.
Pour Me A Cuppa
A raspberry lemon scone wouldn’t be complete without its tea sidekick. For that perfect get-up-and-go cup in the morning, I recommend our Raspberry Revitalizer Lemon Maté, which is packed with an extra dose of caffeine. This maté blended with lemongrass, lemon peel, hibiscus, and raspberries has a very pleasing flavor, especially if you’re not up for the traditional aged taste many matés have. It is my favorite maté from Plum Deluxe!
If you’re up for a different option that doesn’t have caffeine, I recommend the herbal Evening in the Garden blend. The delicate flavors of elderflower, lemon, and rose will grace your palate and you will be in heaven! Honeybush tea and a touch of vanilla essence add body, while the organic herbs and flowers lighten your spirit. A perfect complement to our raspberry lemon scone.
- 1/2 cup unsalted butter
- 1 pint ripe raspberries
- 5 large egg yolks, lightly beaten
- 3/4 cup sugar
- Pinch of salt
- 3 teaspoons fresh lemon juice
Melt butter in a medium saucepan over medium heat, then add in the raspberries, egg yolks, sugar, and salt.
Cook, mashing the berries and stirring frequently, until thickened, then stirring constantly. This process usually take about 10 minutes.
Cool to room temperature. The curd will continue to thicken as it cools.
Stir in lemon juice.
Curd can be kept in the fridge, covered, until ready to use. It will keep up to one month – if it lasts that long.
Raspberry Lemon Scone Recipe
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup lemon yogurt
- 1 large egg, room temperature
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
In a large bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt.
In a second bowl, combine the yogurt, egg, and butter.
Stir wet into dry ingredients just until moistened.
Drop onto a greased baking sheet by heaping tablespoons, 3 inches apart.
Hollow out the center of each scone by using the back of a greased spoon.
Spoon in one tablespoon of cold raspberry curd.
Drop a second heaping tablespoon of lemon scone batter on top.
Bake at 400° for 18-20 minutes or until lightly browned.
Mix all glaze ingredients in a dish and drizzle over warm scones.
Serve and enjoy!