Delightful Raspberry Curd: A Burst of Summer Sunshine

After mastering Lemon Curd and other fruit curds like Orange Curd, Meyer Lemon Curd, Blackberry Curd, and Lime Curd, it is time for fresh berry curd, starting with the most beautiful and delicious berry: Raspberry.

Every year comes summer, my local markets offer an abundance of vibrant red raspberries. I buy way more than I can eat because they are “super healthy.” Only to smother them with butter and sugar. 

The thing is that when in smooth curd form, it lasts longer, and being a creamy spread, it’s very versatile.

Ingredients

The full recipe for this easy raspberry curd can be found below on the recipe card.

• Raspberries. Fresh or frozen.
• Lemon juice.
• Lemon zest.
• Granulated sugar
• Egg yolks. For a whole eggs option, check the recipe card notes.
• Unsalted butter, cut into small pieces. Room temperature butter is recommended.

How to Make Raspberry Curd

1. Puree the Raspberries: Measure the berries into a medium bowl, and use a fork or a potato masher to mash the raspberries into a puree.
2. Strain the berries: Strain the puree through a fine-mesh sieve into a bowl to remove the seeds, pressing down with the back of a spoon to extract as much liquid as possible. Discard the seeds.
3. Whisk the Eggs and Sugar: In a separate heatproof bowl, whisk together the eggs and sugar until well combined.
4. Combine Ingredients: In a medium saucepan, combine the egg yolks and sugar, raspberry puree, lemon zest, lemon juice, and butter. Heat the mixture over medium-low heat, stirring constantly, until the butter is melted and has thickened and covered the back of the spoon.
5. Strain the Curd: Once it has thickened, pour it through a fine mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
6. Cool and Store: Allow the raspberry curd to cool to room temperature before transferring it to an airtight container or a mason jar. Store in the refrigerator for up to five days.

Tips

• Use fresh raspberries for the best flavor, but frozen raspberries can also be used in a pinch.
• Stir with a rubber spatula or a wooden spoon during cooking; an aluminum spoon might discolor the raspberry mixture.
• Use a food processor to make the fruit puree. 
• Don’t rush the cooking process—low and slow is critical to achieving the perfect consistency without scrambling the eggs. If you are a novice baker, and this is your first time making curd, consider using a double boiler to avoid cooking over direct heat.
• Use medium heat if you have experience making custard and curds or your saucepan is thick.

Uses for Raspberry Curd

The possibilities are endless once you’ve mastered the art of making raspberry curd. Here are a few delicious ways to enjoy it:

• Spread it on toast, scones, or muffins for a fruity breakfast treat.
• Use it to make this summery Raspberry Tiramisu.
• Use it as a delicious filling for cakes or cupcakes like these Chocolate Raspberry Cupcakes or these Lemon Cookies.
• Fold it into a homemade whipped cream and use it to fill some Choux A La Creme, Choux au Craqueline, or even Chocolate Cream Puffs.
• Use the leftover egg whites to make meringue and the curd to fill a Pate Sablee or Pate Sucree shell. Top the curd with the meringue.
• Serve it with lemony cakes like this Torta Paradiso, this Ciambellone, and this Limoncello Cake.
• Serve it as a fruit or even pretzel dip.
• Swirl it into yogurt or ice cream for a burst of flavor.
• Drizzle it over some mini pancakes or chocolate waffles for a decadent brunch.
• Enjoy it straight from the spoon as a simple and indulgent dessert.

Storing

Store in the refrigerator for up to five days in an airtight container. To freeze, gently wrap the curd over a large piece of plastic wrap and place it in a freezer bag.

FAQs

More Raspberry Recipes

Raspberry White Chocolate Muffins, Raspberry White Chocolate Cake, Pie Pops

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Raspberry Curd Recipe

Easy and fast custard made with fresh or frozen berries.

Course Dessert

Cuisine European

Keyword raspberry curd

Prep Time 15 minutes

Cook Time 5 minutes

Servings 1.5 Cups

Author Dikla

Ingredients

• 1.5-2 Cups Fresh or frozen raspberries (150g-200g)
• 1.5 teaspoon Lemon zest
• 1/4 Cup Lemon juice (60ml)
• 1 Cup Sugar (200g)
• 6 Large Egg yolks
• 1/8 taspoon Salt
• 6 tablespoons Unsalted butter, at room temperature, cut into 1/2 inch pieces. (85g)

Instructions

1. Place the raspberries in a medium bowl and use a fork to mash them into a puree.

2. Pour the puree in a strainer over a bowl and press it with the back of a spoon until only seeds remain.

3. Place the puree in a measuring cup and add the lemon juice. You should have a total of 3/4 cup, so you might have to add more or less of lemon juice. (Idealy 1/2 cup of raspberry juice)

4. In a medium pan, beat the sugar and egg yolks until well blended. Add the raspberry-lemon juice, lemon zest, butter, and salt. Cook over low, or medium-low heat, stirring constantly until the mixture has thickened.

5. Pour the curd into a sieve over a bowl.

6. Allow the mixture to cool at room temperature for one hour, then transfer it into an airtight container.

Recipe Notes

• For this recipe, you can use 6 egg yolks or 3 large eggs plus one egg yolk.
• Fresh raspberries are recommended for a more robust flavor.
• Stir with a rubber spatula or a wooden spoon during cooking; an aluminum spoon might discolor the raspberry mixture.
• You can use a food processor to make the fruit puree if you wish. 
• Don’t rush the cooking process—low and slow is critical to achieving the perfect consistency without scrambling the eggs. If you are a novice baker, and this is your first time making curd, consider using a double boiler to avoid cooking over direct heat.
• Use medium heat if you have experience with making custard and curds or your saucepan is thick.