6 egg yolks
½ cup + 1 Tablespoon Fresh lemon Juice
2 Tablespoons lemon rind
½ cup sugar
¼ cup butter, cut into slices
Pate Sucre or previously made/frozen pie crusts. This recipe should make around 8 mini pie crusts.
1 pint raspberries
Mix the Yolks, Lemon Juice, and sugar in the top of a double boiler. Turn the heat on to medium low and whisk continuously until all is well combined. Stand by and mix so as to not allow the eggs to cook or curdle on the bottom, this will take around 10 minutes. As you are mixing the ingredients will begin to foam up and become thicker. Once the mixture is thick enough to coat a utensil and not run, turn the double boiler off. Place a sieve over the top of a bowl and pour entire mixture through, this is to get out any cooked pieces that would cause an unsmooth texture. Remove the sieve and slowly stir the butter into the mixture. Add the rind, pour the curd into a jar or small container and refrigerate.
Bake your Pie crust, make sure to use pie weights or beans etc. to weigh the bottom. Remove at golden brown and cool completely before filling with the cold curd.
Place preferred amount of raspberries into the curd filled crust and serve or refrigerate for up to an hour.
This Curd should last at least 3 weeks in a very cold refrigerator.