Raspberry Curd

  • Serves: Makes about 2/3 cup
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Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2011 Sarah Phillips CraftyBaking.com

If you love our Fresh Lemon Curd or Orange Curd Recipes, you'll flip over our recipe for Raspberry Curd! I created this recipe to fill my Nutella Raspberry Bliss Cake Recipe. It does not get as thick as the lemon-flavored kind, but it is still perfect to use as a filling for a cake or spooned over ice cream, or spread on freshly baked Tender and Flaky Sweet Biscuits or Red Tart Cherry Scones. Isn't the raspberry color heavenly?


When only the seeds remain in the strainer, scrape the bottom of the strainer with a rubber spatula, to remove any puree that may be clinging to it.

3 1/2 cups fresh or frozen raspberries
3/4 cup sugar
1 1/2 teaspoons lemon juice
2 large eggs
2 large egg yolks
1 teaspoon vanilla
Pinch of salt

4 tablespoons unsalted butter, softened

1. If using FRESH strawberries, omit this step.
If using FROZEN raspberries, briefly heat them on the stove, over medium heat, until they thaw, and start to break down.

2. Place raspberries in a food processor, and pulse 5-6 times, to puree. Do not over-process the berries, you do not want to pulverize the seeds.

3. Push the pureed berries through a fine mesh strainer, to remove seeds. Press hard on the solids, to remove as much of the fruit as possible.

4. Place raspberry puree in a medium size non-reactive saucepan.

Stir in the sugar and lemon juice.

5. Add the egg yolks to the eggs and whisk briefly to combine.

6. Warm the raspberry puree mixture, over low heat, for about 1 to 2 minutes. Stir while heating and do not let the puree boil.

7. Then, temper the eggs: ladle about 1/4 cup of the raspberry puree mixture to the egg mixture, to warm and temper the eggs.

6. Add the tempered egg mixture back to the main raspberry puree mixture, stirring constantly.

7. Continue to the raspberry mixture cook the mixture, over low heat, stirring constantly.
Cook until the curd has thickened, and reaches a temperature of 170 degrees F.
This should take about 10 minutes. The finished curd should thickly coat the back of the spoon, and when you run your finger across it, a trail should remain.

8. Pour curd through a fine mesh strainer into a medium size bowl to strain out any cooked egg particles.

9. Stir in the vanilla and salt.

10. Let the mixture cool to body temperature - about 98 degrees F. Do NOT let the mixture get cold; it must remain slightly warm, but not hot.
Whisk in the softened butter, one tablespoon at a time with an Immersion Blender or quickly, with a wire whisk until well blended.
Make sure you really whisk in the butter quickly, otherwise the curd will be greasy.

Press a piece of plastic wrap on its surface to cool. Refrigerate to thicken. Then, it can be frozen.

Store in the refrigerator in a covered container and consume within 4 weeks.
Raspberry curd can be frozen for up to 6 months without quality changes when thawed.
To thaw, move the container from the freezer to a refrigerator for 24 hours before intended use.

NOTE: Raspberry curd will thicken in the refrigerator, but it will not be quite as thick as traditional lemon curd.