I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour?
Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved with other fruits? The fact it only adds a small amount of liquid, or maybe the high acidity offsets that? My first idea was trying raspberries reduced as much as possible without burning, and maybe adding some lemon juice to brighten up the flavour and add acid.
As a baseline, the recipe I use for the lemon curd is:
- 2 eggs and 2 yolks
- 200g (1 cup) sugar
- 125g (1 stick) butter
- juice of 2 lemons, zest of 1-2 (to taste)