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    Flouring Kitchen » Quick and Easy

    Raspberry Curd

    Published: Jun 4, 2021 · Modified: Mar 1, 2023 by Mary · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe

    This raspberry curd is rich, silky smooth, and full of vibrant raspberry flavor with a little hint of lemon. It's so easy to make and impossible to stop eating! Serve with scones, pancakes, inside cake or pie fillings, or just with a spoon. If you love raspberries, then this recipe is perfect for you! If you want to skip that hint of lemon zest, then omit the zest in the recipe (but keep the lemon juice).

    raspberry curd in glass teacup with silver spoon
    Jump to:
    • 🍓 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • ✔️ Ingredient substitutions
    • 👩‍🍳 How to make raspberry curd
    • 🥄 Make ahead and storage
    • ❔ Why use both egg yolks and whole eggs?
    • 🥧 Serving suggestions - cake and pie filling
    • 📖 Recipe FAQs
    • 🍋 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🍓 Why you'll LOVE this recipe

    • Tangy: The raspberries and a touch of lemon juice make this a tangy, flavorful curd - similar to lemon curd but raspberry!
    • Thick: Lusciously thick, using only eggs to thicken. This recipe uses both whole eggs and yolks for the best texture and vibrant color.
    • Easy: It's as easy as throwing the ingredients into a saucepan and simmering until thickened.

    For a lemon raspberry bar with a baked raspberry curd filling, make these lemon raspberry bars.

    creamy raspberry curd coating a spoon

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    raspberry curd ingredients
    • Egg yolks & whole eggs: The eggs and yolks add body and thicken the curd. Don’t worry, it won’t make the curd taste eggy! Use the leftover egg whites for breakfast the next day.
    • Raspberries: Fresh or frozen raspberries work great. I used frozen raspberries - you don't need to thaw them.
    • Lemon: Use the juice and zest of one lemon. The zest gives it more of a lemon flavor so leave it out if you prefer less lemon flavor.
    • Unsalted butter: The butter makes this curd silky smooth and rich. It also helps to cut the sweetness from the raspberries without needing to add too much sugar. For a dairy free version use dairy free butter. 

    ✔️ Ingredient substitutions

    Dairy free: Use dairy free butter instead of dairy butter for a dairy free raspberry curd.

    Berries: I don't recommend substituting the raspberries with other berries because they all contain different amounts of water and will affect the thickness of the finished curd.

    For strawberry curd, check out this strawberry tiramisu recipe which uses strawberry curd in the filling. And these lemon curd cookies have the perfect lemon curd recipe!

    👩‍🍳 How to make raspberry curd

    whisking eggs, yolks, and sugar in metal saucepan

    Step 1: In a medium saucepan, combine eggs, yolks, sugar, and salt. Whisk to combine and add raspberries and lemon juice (grated lemon zest optional for more zesty lemon flavor).

    stirring uncooked raspberry curd with a silicone whisk in metal saucepan

    Step 2: Heat on medium low, stirring constantly to prevent it from burning. The mixture will start to simmer and thicken, keep stirring or whisking frequently. 

    straining raspberry curd with silicone whisk through a metal sieve on top of a glass bowl

    Step 3: Once thickened, let it simmer for a few minutes, stirring. Remove from heat and strain it through a metal strainer into a clean, non-metal container. Use a spoon or whisk to help push it through the strainer. This will remove the seeds and create a smooth curd. 

    whisking raspberry curd in large bowl with silicone whisk

    Step 4: Add butter into the strained curd and stir until melted and smooth.

    covering curd in bowl with plastic wrap right on top of the curd

    Step 5: Press a piece of plastic wrap right over the curd’s surface and refrigerate until chilled. It will thicken more as it chills. 

    running a spoon through raspberry curd to show thick texture

    Step 6: Once chilled, uncover and serve with toast, on scones, or use as a cake filling like this lemon raspberry cake.

    Expert Curd Tips:

    • Stir the curd frequently when cooking to prevent it from burning or becoming lumpy.
    • Strain the curd to remove all the raspberry seeds.
    • Store the curd in a non-metal container like a glass bowl or mason jar. This will prevent it from getting a metallic aftertaste.
    • Press plastic wrap (or parchment paper) right onto the surface of the curd to prevent it from forming a skin.

    🥄 Make ahead and storage

    This raspberry curd will keep well stored in an airtight container, refrigerated, for up to 4 days.

    Freeze in an airtight container or freezer bag for up to 2 months to store even longer.

    ❔ Why use both egg yolks and whole eggs?

    Originally, this recipe contained 6 egg yolks to thicken the curd. However, that's a lot of egg yolks and leftover egg whites. And the curd was more of a dark purple color.

    After further testing, I updated the recipe, replacing 6 egg yolks with two whole eggs and two egg yolks. This created a brighter curd without sacrificing on the thickness and consistency.

    If you prefer only using egg yolks when making curd, you can continue to use 6 egg yolks in this recipe.

    raspberry curd inside glass cup close up to show creamy texture

    🥧 Serving suggestions - cake and pie filling

    This raspberry curd recipe is perfect on its own, but you can also pair it with other popular breakfast or brunch items. Toast, scones (it pairs perfectly with these lemon poppy seed scones), ricotta pancakes, crepes - anything else you want!

    It will also work perfectly as a cake filling - I use this exact recipe inside my lemon raspberry cake.

    Add a bit of cornstarch or flour to further thicken the curd, and you get the perfect raspberry meringue pie or tart filling.

    raspberry curd on a spoon held above a cup of raspberry curd

    📖 Recipe FAQs

    Do I need to strain the curd?

    Raspberries contain a lot of seeds so I recommend straining it to get an extra smooth curd.
    If you prefer a bit of crunch from the seeds, you can add a tablespoon of the strained seeds back into the curd after straining. That way you get the crunch but there aren't too many seeds.

    Why do I need to cover the curd with plastic wrap?

    It prevents the curd from developing a skin on top. You can use parchment paper instead or transfer it into a jar.

    I don't want any lemon flavor?

    Omit the grated lemon zest for less lemon flavor. Don't omit the lemon juice - it doesn't give much lemon flavor and really helps deepen the flavors.

    Can I make dairy free raspberry curd?

    You can substitute the butter with unsalted dairy free butter or vegan spread. Make sure to use an unsalted version or your curd might be too salty.

    🍋 More related recipes

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      Lemon Raspberry Cake
    • baked scones on tray with glaze
      Lemon Poppy Seed Scones
    • two lemon raspberry squares stacked on top of each other with tangy raspberry filling and shortbread crust
      Lemon Raspberry Bars
    • hand holding spoon with lemon curd
      Lemon Curd

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    raspberry curd inside cup with swirl

    Raspberry Curd

    Mary
    This raspberry curd is rich, silky smooth, and full of vibrant raspberry flavor with a little hint of lemon. It's so easy to make and impossible to stop eating! Serve with scones, pancakes, inside cake or pie fillings, or just with a spoon. If you love raspberries, then this recipe is perfect for you!
    Fresh or frozen raspberries both work great. If you want to skip that hint of lemon zest, then omit the zest in the recipe (but keep the lemon juice).
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Chill Time 1 hr
    Total Time 25 mins
    Course Breakfast, Brunch, Dessert
    Cuisine American, English
    Servings 8 people
    Calories 204 kcal

    Equipment

    • Heavy bottomed saucepan

    Ingredients
     
     

    • 2 large eggs see notes
    • 2 large egg yolks see notes
    • ½ cup granulated sugar
    • ⅛ teaspoon sea salt
    • 11 oz raspberries fresh or frozen (about 2 ⅓ cup or 300g)
    • 1 lemon juiced, grated zest optional
    • ½ cup unsalted butter cold, cut in small cubes

    Instructions
     

    • In a heavy bottomed saucepan, whisk the egg yolks, whole eggs, salt, and sugar until combined and smooth.
      2 large eggs, ½ cup granulated sugar, ⅛ teaspoon sea salt, 2 large egg yolks
    • Add the frozen raspberries, lemon juice, and grated lemon zest (optional) into the saucepan. Heat on medium-low heat, stirring constantly
      11 oz raspberries, 1 lemon
    • Heat until it comes to a simmer and thickens, for about 10 minutes. Keep stirring so it doesn’t burn.
    • Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds.
    • Transfer the curd into a non-metal bowl or jar, add the butter and stir to melt. This will help cool the curd. Once melted and smooth, place a piece of plastic film or parchment paper right onto the surface so that the curd doesn’t form a film.
      ½ cup unsalted butter
    • Refrigerate for at least 2 hours or until cold and thick.

    Notes

    Eggs: Originally this recipe called for 6 large egg yolks. After further testing, I've adjusted it to two whole eggs and two egg yolks for a more vibrant color while maintaining the smoothness and thickness. You can still use 6 egg yolks if you prefer only egg yolks in your curd!
    This raspberry curd will keep well stored in an airtight container, refrigerated, for up to 4 days. It makes the perfect topping and cake filling! Freeze in an airtight container or freezer bag for up to 2 months to store even longer.
    To thicken this curd even more for filling pie or tart, I recommend adding 1-3 tablespoons of cornstarch in with the sugar. 
    Expert Curd Tips:
    • Stir the curd frequently when cooking to prevent it from burning or becoming lumpy.
    • Strain the curd to remove all the raspberry seeds.
    • Store the curd in a non-metal container like a glass bowl or mason jar. This will prevent it from getting a metallic aftertaste.
    • Press plastic wrap (or parchment paper) right onto the surface of the curd to prevent it from forming a skin.

    Nutrition

    Calories: 204kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 120mgSodium: 56mgPotassium: 101mgFiber: 3gSugar: 15gVitamin A: 495IUVitamin C: 17mgCalcium: 29mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Lemon Poppy Seed Scones
    Raspberry Cheesecake No Churn Ice Cream »

    Reader Interactions

    Comments

    1. Dimitria

      March 19, 2023 at 6:15 am

      5 stars
      I make a blackberry version of this, and it has a few extra steps-and dishes-so finding this was wonderful. I might not use the lemon juice, or as much next time, just because it did seem a bit too lemony. But overall, LOVE IT!!

      Reply
    2. Duncan

      March 15, 2023 at 9:47 pm

      5 stars
      amazing. my favorite thing currently. if you're hesitating, don't.

      Reply

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