Introduction

Raspberry curd is a luscious and tangy spread perfect for toast, desserts, or as a filling. Made with fresh raspberries, eggs, and butter, it offers a vibrant flavor that brightens any dish.

Bright and Tangy Raspberry Curd Recipe - Recipe Image

Ingredients

2 cups raspberries
1 cup sugar
3 large eggs
6 tablespoons unsalted butter
2 tablespoons lemon juice

Instructions

Step 1: In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to bubble, about 5 minutes.
Step 2: In a separate bowl, whisk the eggs until smooth. Gradually add a few spoonfuls of the hot raspberry mixture into the eggs, whisking constantly to temper them.
Step 3: Pour the egg mixture back into the saucepan with the remaining raspberry mixture. Cook over low heat, stirring constantly, until the curd thickens and coats the back of a spoon, about 8–10 minutes. Do not let it boil.
Step 4: Remove from heat and immediately stir in the butter until fully melted and incorporated.
Step 5: Pour the curd through a fine mesh strainer into a bowl to remove seeds and any cooked egg bits. Let cool to room temperature, then refrigerate until chilled and set.

Tips & Variations

For a smoother curd, strain the raspberries before cooking to remove seeds early on.
Substitute lime juice for lemon juice for a slightly different citrus note.
Use frozen raspberries if fresh are not available, just thaw them first.

Storage

Store raspberry curd in an airtight container in the refrigerator for up to one week. Reheat gently by warming a spoonful in the microwave or over low heat to loosen, but avoid boiling to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze raspberry curd?

Yes, raspberry curd freezes well in an airtight container for up to 3 months. Thaw overnight in the refrigerator before use and stir well.

How can I tell when the curd is done?

The curd is ready when it thickens enough to coat the back of a spoon. You can run your finger across the coating; if the line stays clear, it’s done.

Bright and Tangy Raspberry Curd Recipe

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4.7 from 84 reviews

This Raspberry Curd is a luscious and tangy spread made from fresh raspberries, sugar, eggs, butter, and lemon juice. It’s cooked gently on the stovetop until thickened, then strained for a smooth texture and cooled to perfection. Perfect for spreading on toast, dolloping on desserts, or using as a filling in pastries.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 1 cup 1x
Category: Sauce/Spread
Method: Stovetop
Cuisine: British

Ingredients

Scale

Ingredients

2 cups fresh raspberries
1 cup granulated sugar
3 large eggs
6 tablespoons unsalted butter, cut into pieces
2 tablespoons fresh lemon juice

Instructions

Prepare Ingredients: Rinse the raspberries gently under cold water and drain them thoroughly. Have your sugar, eggs, butter, and lemon juice ready to go.
Cook the Fruit Mixture: In a medium saucepan over medium heat, combine the raspberries and sugar. Stir frequently and cook until the raspberries soften and release their juices, about 5 minutes.
Add Eggs and Lemon Juice: In a separate bowl, beat the eggs. Slowly add the eggs and lemon juice to the saucepan mixture, stirring constantly to avoid curdling.
Thicken the Curd: Continue cooking the mixture over low to medium heat, stirring constantly with a wooden spoon or heat-proof spatula. Cook until the curd thickens enough to coat the back of the spoon, about 8-10 minutes.
Strain the Mixture: Pour the curd through a fine mesh sieve into a clean bowl to remove the seeds and any lumps, pressing down gently to extract maximum flavor and smoothness.
Add Butter: While the curd is still warm, add the butter pieces and stir until fully melted and incorporated, creating a silky texture.
Cool the Curd: Transfer the curd to a clean jar or container. Cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until completely chilled and set.