For a smoother curd, ensure the egg yolks are thoroughly beaten before adding them to the saucepan. Adjust the amount of sugar to your liking. Start with the recommended amount and add more to taste. Use a stainless steel or non-reactive saucepan to prevent any metallic flavors from developing. The curd will continue to thicken as it cools, so don't be tempted to overcook it on the stovetop. For a longer shelf life, store the raspberry curd in the refrigerator for up to one week.
Raspberry Curd
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING12 People
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VIEWS24
Indulge in the vibrant flavors of summer with this luscious raspberry curd. Its velvety texture and tangy-sweet profile make it an exquisite addition to your culinary repertoire. Perfect for adorning cheesecakes, filling delicate pastries, or simply savoring by the spoonful, this curd is a true testament to the beauty of fresh raspberries.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol118 mg
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Fiber2 g
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Protein2 g
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Saturated Fat4 g
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Sodium69 mg
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Sugar14 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium-sized, heavy-bottomed saucepan, melt the butter over medium-low heat until fully liquified. (Approximately 2 minutes)
02
StepAdd the raspberries, beaten egg yolks, sugar, lemon juice, lemon zest, and salt to the saucepan. Whisk to combine all ingredients thoroughly. (Approximately 1 minute)
03
StepCook, stirring constantly with a heat-resistant spatula or wooden spoon, until the curd thickens enough to coat the back of a spoon and leaves a clear trail when a finger is run through it. Maintain a gentle simmer, and avoid overheating. (Approximately 8-10 minutes)
04
StepRemove the saucepan from the heat. Immediately strain the curd through a fine-mesh sieve into a clean bowl. Use the back of a spoon or a spatula to press the raspberries against the sieve, extracting as much pulp and flavor as possible. Discard the seeds and any remaining solids.
05
StepTransfer the strained curd to an airtight container. Let it cool to room temperature, then refrigerate for at least 2 hours to allow it to fully set.
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RECIPE REVIEWS
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Gianni Bartoletti
Jun 14, 2025I tried this recipe with frozen raspberries (thawed first), and it worked perfectly fine.
Ronaldo Uptonkoch
May 19, 2025This recipe is fantastic! The curd is so smooth and flavorful. I used it as a filling for macarons, and they were a hit!
Bessie Goodwin
May 19, 2025I was a bit nervous about making curd, but this recipe was so easy to follow. The result was amazing!
Daphney Crist
Apr 23, 2025I found that it took a little longer than 10 minutes to thicken, but it was worth the wait!
Missouri Baumbach
Mar 24, 2025The lemon zest adds such a nice brightness to the raspberry flavor. I will definitely be making this again!