This luscious raspberry curd is a burst of vibrant flavor in just 20 minutes. Its velvety smooth texture and tangy-sweet balance make it perfect for spreading, filling, or drizzling.
Whether you’re topping scones, layering cakes, or simply enjoying it by the spoonful, it’s a versatile treat that feels indulgent yet effortless to create. The bright, fruity aroma alone will have you hooked from the first stir.
With only 10 minutes of prep and a quick cook time, this recipe is a game-changer for busy bakers. The rich, glossy finish and intense raspberry flavor elevate any dessert or breakfast. It’s a delightful way to add a pop of color and a touch of elegance to your table. Once you try it, you’ll wonder how you ever lived without it.
Ingredients for Raspberry Curd
- 2 ½ cups (12 ½ oz/355 g) raspberries (fresh or frozen)
- ¼ cup (2 fl oz/60 ml) fresh squeezed lemon juice (about 1-2 lemons)
- ½ cup (4 oz/115 g) granulated sugar (for the puree)
- ⅓ cup (2½ oz/71 g) granulated sugar (for the egg mixture)
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 tablespoon cornstarch (to thicken the curd)
- 6 tablespoons (3 oz/85 g) butter, diced (unsalted preferred)
Step-by-Step Instructions
- Blend the raspberries and lemon juice in a blender or food processor until completely pureed.
- Strain the mixture through a fine-mesh sieve into a medium saucepan to remove seeds. Rinse the sieve and set it aside over a clean heat-proof bowl.
- Add ½ cup sugar to the raspberry puree in the saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
- Whisk the remaining ⅓ cup sugar, egg, egg yolks, and cornstarch in a separate heat-proof bowl until smooth.
- Slowly pour the simmering raspberry puree into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon (about 3 minutes).
- Strain the curd through the sieve into the clean bowl to remove any solids. Add the diced butter and stir until fully melted and incorporated.
- Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until completely chilled.
- Store in an airtight container in the refrigerator for up to 1 week. Use as a topping for scones, biscuits, or in desserts like Mile-High Raspberry Meringue Pie.
Creative Ways to Use Raspberry Curd
This vibrant raspberry curd is incredibly versatile! Spread it on warm scones or biscuits for a delightful breakfast treat. Layer it in parfaits with yogurt and granola, or swirl it into cheesecake batter for a fruity twist. It’s also perfect as a filling for cakes, tarts, or macarons. For a show-stopping dessert, try it in the Mile-High Raspberry Meringue Pie mentioned in the recipe!
Storage Tips for Freshness
Store your raspberry curd in an airtight container in the refrigerator for up to 1 week. To prevent a skin from forming, press plastic wrap directly onto the surface of the curd before sealing. For longer storage, freeze it in small portions for up to 3 months. Thaw in the fridge overnight before using.
Time-Saving Tips for Busy Cooks
To streamline the process, prep your ingredients ahead of time. Measure out the sugar, dice the butter, and separate the eggs before starting. Use a high-speed blender for the raspberry puree to save time. If you’re short on time, skip straining the final curd for a slightly chunkier texture—it’s still delicious!
Equipment You’ll Need
For this recipe, a fine-mesh sieve is essential for achieving a smooth curd. A heat-proof bowl and medium saucepan are also key for cooking the mixture. A whisk will help you blend the eggs and sugar smoothly, and a blender or food processor makes quick work of the raspberry puree. Don’t forget a spatula for stirring!
Common Questions Answered
Can I use frozen raspberries? Absolutely! Thaw them completely and drain any excess liquid before blending. What if my curd isn’t thickening? Cook it a bit longer over low heat, stirring constantly.
If it’s still too thin, whisk in an extra teaspoon of cornstarch dissolved in water. Can I make it less sweet? Reduce the sugar slightly, but keep in mind it may affect the texture and balance of flavors.
How to Make a Raspberry Curd Recipe
Ingredients
- 2 ½ cups raspberries (12 ½ oz/355 g)
- ¼ cup fresh squeezed lemon juice (2 fl oz/60 ml)
- ½ cup granulated sugar (4 oz/115 g)
- ⅓ cup granulated sugar (2½ oz/71 g)
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 1 tablespoon cornstarch
- 6 tablespoons butter (3 oz/85 g)
Instructions
- Blend the raspberries and lemon juice until pureed.
- Place a fine-mesh sieve over a medium saucepan and strain the mixture into the pan. Rinse the sieve, place it over a clean, heat-proof bowl and set aside.
- Add a ½ cup (4 oz/115 g) sugar to the pan with the raspberry puree and turn the heat to medium, stirring occasionally to help the sugar dissolve.
- Meanwhile in a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch.
- When the raspberry puree is simmering, begin to whisk the egg mixture while very slowly pouring in the puree.
- Return the mixture to the saucepan, turn the heat to low and begin cooking, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 3 minutes.
- Immediately strain through the sieve to remove any solids, then add the butter. Stir until melted.
- Place a piece of plastic wrap directly on the surface of the curd and let cool to room temperature before transferring to the refrigerator to cool completely.
- Store in the refrigerator in an airtight container for up to 1 week.
