Go Back
–+ servings

How to Make a Raspberry Curd Recipe

Shaziya
This luscious raspberry curd is a burst of vibrant flavor in just 20 minutes. With only 10 minutes of prep and a quick cook time, this recipe is a game-changer for busy bakers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 pint

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.

Notes

Use this curd on scones, biscuits, or in my Mile-High Raspberry Meringue Pie Recipe.
Keyword easy curd recipe, fruit curd recipe, homemade curd, raspberry curd, raspberry dessert
Tried this recipe?Let us know how it was!