How 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
Scale
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
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