Thinking I would make a cake filling, and being midst raspberry season, I tried this curd. While too thin this time around for a cake filling, wow, what an ice cream topper! This kept marvelously in a sealed jar in the fridge for several weeks and was A+ delicious on ice cream – bet it would be amazing on pancakes as well! Be sure to use fresh raspberries! https://bakesbybrownsugar.com/raspberry-curd/ (Photo borrowed from aforementioned website).
