How to Make Raspberry Curd Recipe
Introduction
This Raspberry Curd is a vibrant and tangy spread that brightens up any breakfast or dessert. Made from fresh raspberries and a touch of lemon, it’s smooth, creamy, and bursting with flavor. Perfect for scones, toast, or as a filling for your favorite pastries.
Ingredients
- 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) granulated sugar
- 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
Instructions
- Step 1: Using a high-power blender, blend the raspberries and lemon juice until pureed. Pass the mixture through a sieve into a medium saucepan to remove seeds.
- Step 2: Place the saucepan over medium heat and add ½ cup (4 oz/115 g) of sugar. Whisk occasionally until the sugar dissolves and the mixture begins to simmer.
- Step 3: In a heat-proof bowl, whisk together the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch until well combined.
- Step 4: Remove the raspberry mixture from heat and slowly pour it into the egg mixture while whisking vigorously to temper the eggs.
- Step 5: Return the combined mixture to the saucepan over low heat. Cook, whisking constantly, until the curd thickens, about 3 minutes. Immediately strain to remove any solids.
- Step 6: Add the diced butter and whisk until fully incorporated and smooth.
- Step 7: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate.
Tips & Variations
- For a seedless texture, be patient when sieving the raspberry puree to remove all seeds thoroughly.
- If you want a thicker curd, cook it a little longer but be careful not to scramble the eggs.
- Substitute lemon juice with lime juice for a slightly different citrus note.
Storage
Store raspberry curd in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature or gently warm it to soften. Avoid freezing as it may change the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work well. Just thaw them completely before blending and proceed as directed.
How do I know when the curd has thickened enough?
The curd is ready when it coats the back of a spoon and holds a line drawn with your finger. It should have a smooth, pudding-like consistency.
PrintHow to Make Raspberry Curd Recipe
This luscious Raspberry Curd recipe combines fresh raspberries with zesty lemon juice, sugar, eggs, and butter to create a smooth, tangy spread perfect for scones, biscuits, or desserts. Silky and vibrant, this curd is cooked gently on the stovetop to a thickened perfection and chilled to enhance its rich flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 2 cups 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Ingredients
Fruit and Juice
- 2 ½ cups (12 ½ oz / 355 g) raspberries, fresh or defrosted
- ¼ cup (2 fl oz / 60 ml) lemon juice
Sweeteners
- ½ cup (4 oz / 115 g) granulated sugar
- ⅓ cup (2½ oz / 71 g) granulated sugar
Eggs and Thickener
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon cornstarch
Fat
- 6 tablespoons (3 oz / 85 g) butter, diced
Instructions
- Blend the Raspberries: Using a high-power blender, puree the raspberries and lemon juice until smooth. Strain the mixture through a sieve into a medium saucepan to remove seeds and achieve a silky texture.
- Heat the Puree with Sugar: Place the saucepan over medium heat and add ½ cup of sugar. Stir occasionally, whisking to dissolve the sugar completely as the mixture starts to warm.
- Prepare Egg Mixture: In a heat-proof bowl, whisk together the remaining ⅓ cup of sugar, the whole egg, egg yolks, and cornstarch until fully combined and smooth.
- Combine Mixtures: When the raspberry puree begins to simmer, remove from heat. Slowly pour the hot puree into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.
- Cook the Curd: Return the combined mixture to the saucepan, set the heat to low, and cook while whisking constantly until it thickens, about 3 minutes. Immediately strain the curd to remove any solids or lumps.
- Add Butter: Stir in the diced butter by whisking until it melts completely and the curd is smooth and glossy.
- Cool the Curd: Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming and allow it to cool to room temperature. Then refrigerate until chilled.
- Serve and Store: Enjoy the raspberry curd spread on scones, biscuits, or in desserts like a Mile-High Raspberry Meringue Pie. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use fresh or thawed frozen raspberries for best flavor.
- Tempering the eggs by slowly adding hot puree prevents them from scrambling.
- Whisk constantly while cooking to ensure smooth texture without lumps.
- Straining the curd removes raspberry seeds and ensures a silky consistency.
- Plastic wrap on the curd surface prevents a skin from forming during cooling.
- This curd can also be frozen for longer storage, but thaw well and whisk before use.
Keywords: raspberry curd, raspberry spread, lemon curd, fruit curd, berry curd, raspberry dessert sauce
