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.
- 2 ½ cups (12 ½ oz/355 g) raspberries (fresh or defrosted)
- ¼ cup (2 fl oz/60 ml) lemon juice
- ½ cup (4 oz/115 g) plus ⅓ cup (2½ oz/71 g) granulated sugar
- 1 large egg , at room temperature
- 2 large egg yolks , at room temperature
- 1 tablespoon cornstarch
- 6 tablespoons (3 oz/85 g) butter , diced
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Using a high-power blender, blend the raspberries and lemon juice until pureed. Pass the mixture through a sieve into a medium saucepan.
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Place the saucepan over medium heat and add in ½ cup (4 oz/115 g) of sugar. Whisk occasionally to help the sugar dissolve.
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Meanwhile, in a heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) of sugar, whole egg, egg yolks, and cornstarch until well combined.
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When the raspberry puree starts simmering, take it off the heat and slowly pour it into the egg mixture while whisking vigorously.
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Return the mixture to the saucepan, turn the heat to low and begin cooking while whisking constantly, until the curd thickens (about 3 minutes). Immediately strain the curd to remove any solids. Add the butter and whisk until incorporated.
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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.
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Enjoy this curd on scones, biscuits, or in my Mile-High Raspberry Meringue Pie Recipe. Store leftovers in the refrigerator in an airtight container for up to 5 days.
- 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.