How to Make Raspberry Curd Recipe

Introduction

Raspberry curd is a luscious, tangy spread perfect for brightening up breakfast or desserts. Made with fresh raspberries and a hint of lemon, this creamy curd is easy to prepare and wonderfully versatile.

Ingredients

• 2 ½ cups (12 ½ oz/355 g) raspberries (fresh or defrosted)
• ¼ cup (2 fl oz/60 ml) lemon juice
• ½ cup (4 oz/115 g) granulated sugar
• ⅓ cup (2½ oz/71 g) granulated sugar
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 1 tablespoon cornstarch
• 6 tablespoons (3 oz/85 g) butter, diced

Instructions

1. Step 1: Using a high-power blender, blend the raspberries and lemon juice until pureed. Pass the mixture through a sieve into a medium saucepan.
2. Step 2: Place the saucepan over medium heat and add ½ cup (4 oz/115 g) of sugar. Whisk occasionally to help the sugar dissolve.
3. Step 3: Meanwhile, in a heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) of sugar, whole egg, egg yolks, and cornstarch until well combined.
4. Step 4: When the raspberry puree starts simmering, remove from heat and slowly pour it into the egg mixture while whisking vigorously.
5. Step 5: Return the mixture to the saucepan, turn the heat to low, and cook while whisking constantly until the curd thickens, about 3 minutes. Immediately strain the curd to remove any solids. Add the diced butter and whisk until fully incorporated.
6. Step 6: Place a piece of plastic wrap directly on the surface of the curd and let it cool to room temperature before transferring to the refrigerator.
7. Step 7: Enjoy this curd on scones, biscuits, or as a filling for pies. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

• For a smoother texture, strain the curd twice before adding butter.
• Substitute lemon juice with lime juice for a slightly different citrus flavor.
• Use frozen raspberries when fresh are unavailable; defrost fully before blending.
• Add a teaspoon of vanilla extract after cooking for a subtle depth of flavor.

Storage

Store raspberry curd in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm the curd in a saucepan over low heat, stirring frequently to prevent curdling. Avoid overheating to maintain a silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Be sure to fully defrost and drain any excess liquid before blending for best results.

How do I know when the curd is thick enough?

The curd is ready when it coats the back of a spoon and holds its shape when stirred. This usually takes about 3 minutes on low heat with constant whisking.

How to Make Raspberry Curd Recipe

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• Author: Simon
• Total Time: 20 minutes
• Yield: Approximately 1 ½ cups of raspberry curd 1x
• Diet: Vegetarian

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Description

This Raspberry Curd recipe is a luscious, tangy spread made from fresh raspberries, lemon juice, sugar, eggs, and butter. Smooth and velvety, it’s perfect for spreading on scones, biscuits, or using as a filling in desserts like meringue pies. The curd is cooked gently on the stovetop to achieve the perfect thick consistency, then cooled and stored for convenience.

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Ingredients

Scale 1x2x3x

Raspberry Mixture

• 2 ½ cups (12 ½ oz / 355 g) raspberries (fresh or defrosted)
• ¼ cup (2 fl oz / 60 ml) lemon juice

Sweetened Egg Mixture

• ½ cup (4 oz / 115 g) granulated sugar
• ⅓ cup (2½ oz / 71 g) granulated sugar
• 1 large egg, at room temperature
• 2 large egg yolks, at room temperature
• 1 tablespoon cornstarch

Finishing Ingredient

• 6 tablespoons (3 oz / 85 g) butter, diced

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Instructions

1. Blend Raspberries: Using a high-power blender, blend the raspberries and lemon juice together until smooth to create a vibrant puree. Then, strain the mixture through a sieve into a medium saucepan to remove the seeds for a silky texture.
2. Heat Raspberry Puree: Place the saucepan over medium heat and add ½ cup (4 oz / 115 g) of sugar. Whisk occasionally while heating to help the sugar dissolve evenly into the puree.
3. Prepare Egg Mixture: In a heat-proof bowl, whisk together the remaining ⅓ cup (2½ oz / 71 g) sugar, whole egg, egg yolks, and cornstarch until the mixture is smooth and well combined, ready to temper with the hot puree.
4. Temper Eggs: Once the raspberry puree starts to simmer, remove the pan from heat. Slowly pour the hot puree into the egg mixture while whisking vigorously to prevent the eggs from scrambling.
5. Cook the Curd: Return the combined mixture to the saucepan and set over low heat. Cook while whisking constantly for about 3 minutes, until the curd thickens to a custard-like consistency. Immediately strain the curd through a sieve to eliminate any solids.
6. Add Butter and Cool: Add the diced butter to the hot curd and whisk until the butter is fully incorporated, leaving the curd rich and glossy. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming, then allow it to cool to room temperature before refrigerating.
7. Storage and Serving: Enjoy this raspberry curd spread over scones, biscuits, or as a delicious filling in desserts like a Mile-High Raspberry Meringue Pie. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• Make sure eggs are at room temperature to help the curd thicken evenly and avoid scrambling.
• Straining the raspberry puree and finished curd ensures a smooth, seed-free texture.
• Use fresh or defrosted raspberries for best flavor and vibrant color.
• Covering the curd directly with plastic wrap prevents skin formation as it cools.
• Keep refrigerated and consume within 5 days for optimal freshness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sauce/Spread
• Method: Stovetop
• Cuisine: American

Keywords: raspberry curd, raspberry spread, raspberry sauce, fruit curd, raspberry dessert, raspberry filling, scone topping