How to Make a Raspberry Curd Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: There’s nothing like the vibrant flavor of fresh raspberries transformed into a silky, sweet-tart curd in just 20 minutes. My Raspberry Curd Recipe is fast, easy, and irresistibly versatile—perfect for filling cakes, cookies, pies, or even enjoying by the spoonful. It captures raspberries at their peak, creating a luscious curd with a velvety texture and the perfect balance of tangy and sweet notes.

Bold Bakers Loved This!

“This raspberry curd is incredible! Smooth, sweet-tart, and ready in no time. I’ve already spread it on scones and it was heavenly.” — Maya R.

“I never thought homemade curd could be this easy. The fresh raspberry flavor is so bright, and it’s perfect for desserts or just spooning straight from the jar!” — Ethan K.

“Absolutely love this recipe! Quick, silky, and versatile—I used it in a tart and it turned out perfectly. Definitely making this again.” — Nina P.

IMPORTANT NOTE: This recipe was improved and updated on 3/8/2026, to include make-ahead and storage instructions, ways to use raspberry curd, and Pro Chef Tips. 

Table of Contents

• What is Raspberry Curd?
• Tools You Need
• Key Ingredients and Why
• How to Make Raspberry Curd
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• Ways to Use Raspberry Curd
• 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
• Blender
• Fine-mesh sieve or fine-mesh strainer
• Bowls
• Heavy-bottomed saucepan
• Whisk
• Cling wrap
• Airtight storage container

Key Ingredients and Why

• Raspberries:

  • 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.

• Lemon juice:

  • Use freshly squeezed lemon juice for the best result.

• Granulated sugar (aka “white sugar”):

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:

  • 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.

• Butter:

  • 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

1. Puree the raspberries: Using a high-power blender, blend the raspberries and lemon juice until smooth. Pass the mixture through a sieve into a medium saucepan.
2. Cook the puree: Place the saucepan over medium heat on the stove and add ½ cup (4 oz/115 g) sugar. Whisk occasionally to help the sugar dissolve.
3. Mix the eggs: In a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch until fully combined.
4. Combine carefully: Slowly pour the warm raspberry puree into the egg mixture while whisking constantly to prevent scrambling.
5. Cook the curd: Return the mixture to the saucepan over low heat and cook, stirring constantly, until the curd thickens and coats the back of a spoon (about 3 minutes).
6. Strain for smoothness: Immediately pass the curd through a sieve to remove any solids for a silky texture.
7. Add butter: Stir in the diced butter until fully melted and incorporated, creating a rich, velvety curd.
8. Cool and store: Place a piece of plastic wrap directly on the curd’s surface and let it cool to room temperature. Transfer to an airtight container and refrigerate for up to 5 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Adjust sweetness if needed: This curd is naturally tart. If your raspberries are very tart or you prefer a sweeter curd, add an extra 1–2 tablespoons of sugar.
• Use cornstarch for firmness: Adding cornstarch helps the curd hold its shape for cake layers or tarts. Omit it if you prefer a looser, spoonable curd.
• Enhance flavor with zest: Add lemon or lime zest for a brighter, more complex flavor that lifts the natural raspberry taste.
• Work quickly with eggs: Whisk constantly when adding the warm puree to the eggs to avoid scrambling and ensure a smooth texture.
• Store properly: Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate in an airtight container for up to 5 days.

Make Ahead and Storage Instructions

• Make ahead: Raspberry curd can be prepared up to 5 days in advance. Make the curd, cool it completely, and store in the refrigerator until ready to use.
• Refrigerate: Transfer the cooled curd to an airtight container or mason jar. Place a piece of plastic wrap directly on the surface to prevent a skin from forming.
• Freeze for longer storage:Raspberry curd can be frozen for up to 3 months. Portion into freezer-safe containers or individual servings and thaw overnight in the refrigerator before using.
• Stir before using: Separation may occur during storage; simply stir gently to restore a smooth, silky consistency before spreading or using in desserts.

FAQs

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.

Ways to 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.

More Raspberry-Infused Recipes

• Buttermilk Panna Cotta with Raspberry Jam Recipe
• No-Bake White Chocolate Raspberry Pie
• Peach Melba Frozen Yogurt in 5 Minutes (No Machine)
• Peanut Butter and Jelly Crisp
• 3 Ingredient Raspberry Fruit Leather

IMPORTANT NOTE: This recipe was improved and updated on 3/8/2026, to include make-ahead and storage instructions, ways to use raspberry curd, and Pro Chef Tips. 

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