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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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