Introduction

Raspberry curd is a vibrant, tangy spread that’s perfect for adding a burst of fresh flavor to your breakfasts and desserts. Made with fresh raspberries, lemon juice, and silky butter, this smooth curd is easy to prepare and incredibly versatile.

How to Make a Raspberry Curd Recipe - Recipe Image

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

Step 1: Using a high-power blender, blend the raspberries and lemon juice until smooth. Strain the mixture through a sieve into a medium saucepan to remove seeds.
Step 2: Place the saucepan over medium heat and add ½ cup (4 oz/115 g) of sugar. Whisk occasionally until the sugar dissolves and the mixture begins to simmer.
Step 3: In a heat-proof bowl, whisk together the remaining ⅓ cup (2½ oz/71 g) of sugar, whole egg, egg yolks, and cornstarch until fully combined.
Step 4: Remove the raspberry mixture from heat and slowly pour it into the egg mixture while whisking vigorously to prevent curdling.
Step 5: Return the combined mixture to the saucepan. Cook over low heat, whisking constantly, until the curd thickens—about 3 minutes. Strain immediately to remove any solids.
Step 6: Add the diced butter to the hot curd and whisk until fully incorporated and smooth.
Step 7: Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate.

Tips & Variations

For a seedless curd, always strain the raspberry puree thoroughly before cooking.
Use room temperature eggs to ensure a smooth, lump-free curd.
Swap raspberries for other berries like blueberries or blackberries for different flavor variations.
Add a teaspoon of vanilla extract after cooking for a subtle sweetness.

Storage

Store raspberry curd in an airtight container in the refrigerator for up to 5 days. To serve, let it come to room temperature or warm gently. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, defrost frozen raspberries before blending to ensure they puree smoothly and lose excess liquid.

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 a Raspberry Curd Recipe

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4.5 from 61 reviews

This Raspberry Curd recipe is a luscious, tangy spread made from fresh raspberries, lemon juice, sugar, eggs, and butter. Perfectly smooth and thickened to creamy perfection, it is ideal for spreading on scones, biscuits, or using as a filling for pies and tarts. The curd is made using stovetop cooking and careful whisking to achieve the perfect texture.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 1 ½ cups (375 ml) of raspberry curd 1x
Category: Sauce / Spread
Method: Stovetop
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Fruit Mixture

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

Curd Base

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

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

Instructions

Puree the Raspberries: Using a high-power blender, blend the raspberries and lemon juice until completely pureed. Pass the mixture through a sieve into a medium saucepan to remove seeds and achieve a smooth texture.
Cook the Fruit Base: Place the saucepan over medium heat and add ½ cup (4 oz/115 g) of granulated sugar. Whisk occasionally until the sugar is fully dissolved and the puree starts to simmer.
Prepare the Egg Mixture: In a heat-proof bowl, whisk together the remaining ⅓ cup (2½ oz/71 g) of granulated sugar, whole egg, egg yolks, and cornstarch until the mixture is smooth and well combined.
Temper the Eggs: Once the raspberry puree starts simmering, remove it from heat. Slowly pour the hot puree into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.
Cook the Curd: Return the combined mixture to the saucepan. Turn the heat to low and cook while whisking constantly. Continue until the curd thickens, about 3 minutes. Immediately strain the curd through a fine sieve to remove any solids for a silky smooth curd.
Add Butter: Add the diced butter to the hot curd and whisk until fully incorporated and the curd is glossy and smooth.
Cool and Store: Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate in an airtight container. It will keep for up to 5 days.
Enjoy: Use this raspberry curd on scones, biscuits, or as a filling in pies such as a Mile-High Raspberry Meringue Pie for a delicious burst of fresh raspberry flavor.

Notes

For best results, use ripe fresh or well-thawed frozen raspberries.
Tempering the eggs prevents them from scrambling when combined with hot puree.
Straining the curd is key to removing seeds and ensures a smooth final texture.
Make sure the eggs are at room temperature for better blending and smoother texture.
The curd can also be frozen for longer storage; thaw in the refrigerator before use.
Use high-quality butter for the richest flavor and smoothest finish.

Keywords: Raspberry curd, raspberry spread, fruit curd, easy curd recipe, stovetop curd, homemade jam alternative, dessert filling, scone topping