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Ingredients
For raspberry curd:
1 cup sugar
1 lemon, zested
1/4 cup fresh lemon juice
8 large egg yolks
10 Tbsp. butter, cut into 1/2 pieces
1 cup raspberries
In a medium sauce pan, combine sugar, zest and egg yolks. Whisk in lemon juice. Place the pan over medium heat. Once hot, add in butter. Cook, whisking constantly, until butter has melted. The mixture will thicken and should coat the back of a spoon. Do not boil. Remove from pan and continue to whisk. Pour the mixture through a fine mesh sieve into a bowl. Press plastic wrap against the mixture and place it in the fridge until cool. In a blender, puree the raspberries. Strain through a sieve into a bowl to remove the solids. Fold the raspberry puree into the cooled curd.
For whipped cream:
1 cup heavy cream
2 Tbsp. sugar
Pour the cream into the bowl of a stand mixer. Whip on high speed for 2 minutes. Add in sugar, then return the mixer to high speed until the mixture has thickened and formed a whipped cream.
For cookies:
4 sheets chocolate graham crackers
4 Tbsp. raspberry curd
4 Tbsp. whipped cream plus additional for topping
Break the cookies into 8 squares. On four squares, pour 1 tablespoon raspberry curd. Top with 1 tablespoon whipped cream. Place the remaining cookies on top. Garnish with additional whipped cream.
Makes 4 cookies
