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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Raspberry Curd Recipe is super easy to make any time and preserves raspberries’ peak flavor in a spectacular way. It takes only 20 minutes in total to make a luscious fruity curd that has a perfect balance of tangy and sweet notes and a lovely thick velvety texture. You can enjoy it not only on its own as a spread but also as an adaptable ingredient to elevate various desserts, pastries, and frozen treats.
Raspberries are one of my favorite berries and I absolutely adore maximizing them in culinary creations such as Mile-High Raspberry Meringue Pie, Raspberry Linzer Torte, White Chocolate, Whiskey and Raspberry Bread Pudding, or Raspberry & Coconut Popsicles.
Even better, with concentrated goodness from raspberries and the richness of eggs and butter, raspberry curd can be super-versatile, perfect for filling cakes, spreading on toast, and swirling into desserts or frozen treats.
Last but not least, making raspberry curd at home helps you use up leftover egg yolks from making meringue and allows you to control the ingredient quality. All this takes only a 10-minute prep time and another 10-minute cooking time!
Table of Contents
- What is Raspberry Curd?
- Tools You Need
- Key Ingredients and Why
- How to Make Raspberry Curd
- How to Store Raspberry Curd
- Can I use frozen raspberries?
- What’s the best egg substitute for raspberry curd?
- Gemma’s Pro Chef Tips
- More Raspberry-Infused Recipes
What is Raspberry Curd?
Raspberry curd is a delectable, creamy spread made from fresh or frozen raspberries, sugar, eggs, butter, and lemon juice. It’s bursting with the vibrant red color and distinct sweet and tangy floral flavor of raspberries.
The history of raspberry curd specifically is not extensively documented but fruit curd dates back several centuries.
- The classic favorite lemon curd was the first variety that originated in England. Check out my recipe How to Make Lemon Curd.
- Various other fruits were used for curd over time, and curd became especially popular as a filling or topping for baked goods in the 19th and 20th centuries. Each variety, including raspberry, offers a unique and wonderful taste.
Moreover, the bright natural flavor and gorgeous red color of raspberries shines through, adding an aromatic element to creations such as Simple Raspberry Scones, Lemon Meringue Cake, Simple No-Bake Raspberry Cheesecake, and more!
Tools You Need
- Measuring cups and measuring spoons
- Fine-mesh sieve or fine-mesh strainer
- Heavy-bottomed saucepan
- Cling wrap
- Airtight storage container
Key Ingredients and Why
- You can use fresh raspberries or frozen raspberries.
- Thaw the raspberries first and then use them in the recipe as you would with fresh raspberries and blend with any accumulated juices.
- Use freshly squeezed lemon juice for the best result.
Granulated sugar (aka “white sugar”):
- adds sweetness,
- thickens up the curd contributing to a creamy consistency,
- inhibits the growth of microorganisms by reducing the water activity and helps extend the shelf life,
- stabilizes the curd by providing structure and preventing the proteins in the eggs from coagulating too quickly or separating.
Eggs (and egg yolks):
- Eggs enrich the flavor and add creaminess to the curd.
- Make sure to use room-temperature large eggs and large egg yolks.
- Cornstarch is added to this curd to make it a bit firmer for filling a tart or for a layer cake
- But if you want curd that’s a bit looser, you can leave it out.
- The addition of butter adds richness and smoothness to the curd.
- Either salted or unsalted butter will work. Make your own using my recipe of How to Make Homemade Butter.
How to Make a Raspberry Curd Recipe
Make the puree:
- Puree the raspberries with lemon juice and strain the mixture into a medium pan.
- Rinse the sieve, place it over a clean, heat-proof bowl, and set aside.
Cook the puree:
Cook the raspberry puree mixture with ½ cup (4 oz/115 g) sugar at medium heat, stirring occasionally to help the sugar dissolve.
Make the egg mixture:
In a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch.
Cook the curd:
- Whisk the egg mixture into the puree and cook at low heat, stirring constantly until the curd thickens enough to coat the back of a spoon.
- Immediately strain through the sieve to remove any solids, then add the butter. Stir until melted.
How to Store Raspberry Curd
- Place a piece of plastic wrap directly on the surface of the curd and let it cool to room temperature before transferring to the refrigerator to cool completely.
- Store in the refrigerator in an airtight container or mason jar for up to 1 week.
- Stir before using as separation may occur.
Can I use frozen raspberries?
- Yes, you can use frozen raspberries to make this raspberry curd.
- Thaw the raspberries first and then use them for this recipe as you would with fresh raspberries.
What’s the best egg substitute for raspberry curd?
- Egg substitutes may alter the texture and taste of the final product.
- Cornstarch from my Egg Substitute Chart works the best: mix 2 tablespoons of cornstarch with 3 tablespoons of water to replace one egg. This substitute helps thicken the curd.
Can I make raspberry curd without butter?
- Yes, you can make raspberry curd without butter. For a dairy-free version, you can try using coconut oil or a vegan butter substitute.
- However, note that it may alter the taste and texture of the curd.
Can I substitute other fruits for raspberries in the curd recipe?
- Yes, you can substitute other fruits such as strawberries, blueberries, or blackberries for raspberries in the curd recipe.
- Adjust the sugar amount to taste, as the sweetness may vary depending on the fruit used.
Can I freeze raspberry curd?
Yes, you can freeze raspberry curd.
- Transfer it to a freezer-safe container or divide it into individual portions and freeze for up to 3 months.
- Thaw it overnight in the refrigerator before using.
How can I use raspberry curd?
You can use raspberry curd in numerous ways and the sky is the limit!
- Toast topping: Spread raspberry curd on toast made from my White Sandwich Bread, Perfectly Crusty Sourdough Bread, Easy New York-Style Bagels, or more!
- Cake filling: Use raspberry curd as a filling between cake layers to add a burst of fruity flavor. It’s perfect for recipes such as Lemon Cake, Vanilla Cake, or almond-flavored cakes.
- Pastry filling: Fill pastries like donuts, danishes, pop tarts, tart shells, hand pies or Mile-High Raspberry Meringue Pie for a delightful flavor.
- Yogurt topping: It pairs well with Homemade Yogurt for breakfast or afternoon snacks.
- Pancake, waffle, or crepe topping: Drizzle raspberry curd instead of traditional syrup over pancakes, waffles, or crepes.
- Ice cream or sorbet topping: Needless to say, it’s insanely good!
- Cheesecake swirl: Swirl raspberry curd into cheesecake batter before baking in the oven or setting it in the fridge to add a burst of flavor and create a beautiful marbled effect.
- Fine dessert layer: Use raspberry curd as a layer in fine desserts, alternating it with other components for a visually stunning and delicious treat.
- Thumbprint cookies: Fill the center of thumbprint cookies with raspberry curd for a tangy and sweet surprise.
Gemma’s Pro Chef Tips
- This makes a nice, tart curd. If your raspberries are very tart (or if you prefer a sweeter curd) you can add in a couple of extra tablespoons of sugar.
- Cornstarch is added to this curd to make it a bit firmer for filling a tart or for a layer cake, but if you want something a bit looser you can leave it out.
- Use lemon zest or lime zest for an extra complex, refreshing flavor.
More Raspberry-Infused Recipes
How to Make a Raspberry Curd Recipe
- 2 ½ cups (12 ½ oz/355 g) raspberries
- ¼ cup (2 fl oz/60 ml) fresh squeezed lemon juice
- ½ cup (4 oz/115 g) plus ⅓ cup (2½ oz/71 g) granulated sugar, divided
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 tablespoon cornstarch
- 6 tablespoons (3 oz/85 g) butter, diced
- 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.