Food & Drink

Give the gift of summer in a most delicious way

Looking for a special gift? Make it edible with a glass jar of raspberry lemon curd.
Looking for a special gift? Make it edible with a glass jar of raspberry lemon curd. TESSA HUFF

Great gift-giving is an art form. Sometimes finding a present that is the perfect balance of thoughtful, practical, intimate and memorable can be a bit overwhelming.

I tend to follow the edible-gift route. Making treats is a sensible, personal – and delicious – way to spoil loved ones. This raspberry lemon curd is an easy way to capture the essence of early summer and show them how much you care.

The vibrant flavors of juicy, sun-ripened raspberries and tart lemon blend together in this silky citrus curd. The fresh berries add some sweetness and turn a basic recipe of lemon curd the most beautiful shade of pink. With only a handful of ingredients and minimal cook time, curd is simple to make but yields impressive results. Make a batch or two, and share a jar of sunshine with your loved ones.

To turn this recipe from something casually chilling in your refrigerator into a stunning gift, consider how it is packaged and presented. Try spooning the curd into a glass jar, then tying it up with a nice ribbon or baker’s twine. Your lucky recipient can use it right away or store it for later without having to transfer the curd to a new container. Include a handwritten tag to add a personal touch or print off a label to stick on the jar. Throw in a bag of shortbread, either homemade or a good-quality bakery version to finish it off.

Tessa Huff is a writer for

Raspberry Lemon Curd

1 1/4 cups fresh raspberries

1/4 cup fresh lemon juice

4 large egg yolks

1 large egg

1 cup granulated sugar

6 tablespoons unsalted butter, diced

Place the raspberries in a saucepan over medium heat. Cook, stirring occasionally, until the berries begin the break down and release their juices, 5 to 8 minutes. Remove from heat and strain through a mesh sieve into a bowl or measuring cup to remove the seeds. Discard the seeds and solids.

Return 1/4 cup plus 2 tablespoons of raspberry juice back to the saucepan along with the lemon juice, yolks, egg and sugar. Whisk until combined. Place the diced butter in a medium heat-safe mixing bowl and set near the stove.

Stirring gently, heat the curd mixture over medium heat until it begins to thicken, 8 to 10 minutes. The mixture should coat the back of a spoon. Remove from heat and strain over the diced butter. Whisk until butter melts and is combined.

Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and set, one to three hours. Spoon into individual jars for gifting. This curd should be kept refrigerated and will keep for about a week.

Notes: Be sure to whisk all of the ingredients well together before heating so the egg does not scramble. Strain the curd after heating just in case any egg bits cooked independently.

Yield: 1 1/2 cups.