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An overhead shot of a glass bowl of stunning and luscious raspberry curd in vibrant red color and super creamy texture. A spoon and three fresh raspberries are on the white linen with embroidered flowers outside the bowl.
Print Recipe
How to Make a Raspberry Curd Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Craft this easy but irresistibly creamy, sweet and tangy Raspberry Curd for a spoonful of joy or a versatile delight to elevate diverse recipes from simple cookies to pastries to cakes.

Servings: 1 pint
Author: Gemma Stafford
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

  3. Meanwhile in a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch.

  4. When the raspberry puree is simmering, begin to whisk the egg mixture while very slowly pouring in the puree.
  5. 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.
  6. 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.

  7. Store in the refrigerator in an airtight container for up to 1 week. Use this curd on scones, biscuits, or in my Mile-High Raspberry Meringue Pie Recipe.