raspberry curd in jar with spoon
Quick and Easy

Luscious Raspberry Curd Recipe

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This raspberry curd is luscious, silky smooth and full of raspberry flavour with a little hint of lemon. It’s a really easy recipe 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 added zest at the end of the recipe.

🥧 Serving suggestions

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!

raspberry curd served with lemon poppy seed scones

It will also work perfectly as a cake filling or inside a pie. Top with a meringue for a twist on a lemon meringue pie – how about some raspberry meringue pie?

To thicken this curd even more for filling a cake or pie, I recommend adding a tablespoon of cornstarch in with the sugar. You can also add two more egg yolks if you prefer a thicker curd.

🧈 All your curdling questions answered

Do I need to strain the curd?


Yes, unless you want it to be all seedy! 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’s important to cover the curd with plastic wrap while it is chilling so that it doesn’t develop a skin on top and stays silky smooth throughout. No curd wasted!

For a plastic-free alternative, you can place a piece of parchment paper right on the surface. I haven’t tried using beeswax wrap right on the surface but I imagine that it could also work as well.

Why add the lemon zest at the very end?


When you cook zest it can get a little bit bitter. Adding the lemon zest in at the end prevents the curd from becoming bitter from overheating the lemon zest.

It gives the curd a lot of zesty flavour and a little bit of texture. This is completely optional and you can add the grated lemon zest into the curd right before straining for a smoother texture.

Or omit it altogether if you’re not a fan of lemon flavour. That’s the beauty of making your own desserts! You can always adjust the flavour profile to your liking.

Can I make this dairy free?


You can substitute the butter with unsalted dairy free butter or vegan spread. Make sure to use an unsalted version because it might make the curd salty.

Check out my other recipes:

raspberry curd in jar on plate

🍋 Ingredients

Full ingredients are in the recipe card below

  • Egg yolks: The egg yolks add body and thicken the curd. Don’t worry, it won’t make the curd taste eggy! Use the egg whites to make an egg white omelette or meringue cookies.
  • Granulated sugar: You can use cane sugar instead as well. I haven’t tried this recipe with any other types of sugar. If you prefer a sweeter curd or your raspberries are very acidic, then you can add more sugar when you taste the curd after straining.
  • Salt: Every dessert needs salt! It won’t make it salty, don’t worry.
  • Frozen raspberries: You can use the equivalent weight of fresh raspberries. I used frozen raspberries because they are available all year round and are much more cost effective – especially since you need quite a bit for this recipe.
  • Lemon: you need the juice and zest of one lemon. The zest is added at the very end and is what will give the curd a little bit of texture and that signature lemon-ey zing. If you don’t really like lemon flavour, you can leave out the zest and just add lemon juice. 
  • 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 an unsalted vegan butter or spread. 

🥄 Steps

  1. Use a heavy bottomed saucepan so that the curd doesn’t burn and gets even heat. Whisk the egg yolks and granulated sugar until the sugar just starts to dissolve and it becomes a little lighter in colour in the saucepan. You don’t need to add in too much air. 
  2. Add the frozen raspberries, lemon juice, and butter into the egg yolks and heat on medium-low heat, stirring constantly. Keep stirring constantly so that it doesn’t burn. 
  3. Heat until it comes to a simmer and thickens, for about 10 minutes. Keep stirring so it doesn’t burn. Break up the berries with your spoon as you stir.
  4. Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds. If you want a bit of crunch, add a tablespoon of raspberry seeds back into the curd after straining. Optional for more lemon flavour: Add the lemon zest for more lemon flavour into the strained curd and stir. 
  5. Transfer the curd into a bowl or jar and place a piece of plastic film right onto the surface so that the curd doesn’t form a film. For plastic free options, see the frequently asked questions above.
  6. Refrigerate for at least 1 hour or until cold. As it cools, the butter will firm up and the curd will thicken.
  7. Enjoy! Transfer to a jar or an airtight container. The curd will keep well in the fridge for up to 5 days. 
  8. Serve with toast, scones, or with just a spoon. This recipe makes the perfect pie, tart or cake filling. 
raspberry curd in jar

Happy cooking! xx

Did you make this recipe? I would love to hear what you think in the comments!

You can also share your creation on Instagram and tag @flouringkitchen

raspberry curd in jar with spoon

Raspberry Curd

Mary
This raspberry curd is rich, silky smooth and full of raspberry flavour with a little hint of lemon. It is really 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).
Prep Time 3 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 13 mins
Course Breakfast, Brunch, Dessert
Cuisine American, English
Servings 6 people
Calories 250 kcal

Equipment

  • Heavy bottomed saucepan

Ingredients
  

  • 6 egg yolks large
  • ½ cup granulated sugar
  • tsp sea salt
  • 11 oz frozen raspberries 300g
  • 1 lemon juiced and zested
  • ½ cup butter unsalted

Instructions
 

  • In a heavy bottomed saucepan, whisk the egg yolks, salt, and granulated sugar until the sugar just starts to dissolve and it becomes a little lighter in colour.
    6 egg yolks, ½ cup granulated sugar, ⅛ tsp sea salt
  • Add the frozen raspberries, lemon juice, and butter into the egg yolks and heat on medium-low heat, stirring constantly.
    11 oz frozen raspberries, 1 lemon, ½ cup butter
  • 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. Add the lemon zest for more lemon flavour into the strained curd and stir.
  • Transfer the curd into a bowl or jar and place a piece of plastic film or parchment paper right onto the surface so that the curd doesn’t form a film.
  • Refrigerate for at least 1 hour or until cold.
  • Enjoy! Transfer to a jar or an airtight container. The curd will keep well in the fridge for up to 5 days.
  • Serve with toast, scones, or with just a spoon.

Notes

To thicken this curd even more for filling a cake or pie, I recommend adding a tablespoon of cornstarch in with the sugar. You can also add two more egg yolks if you prefer a thicker curd.
Keyword curd, lemon curd, raspberry curd, raspberry filling, raspberry lemon

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