How to Make Raspberry Curd Recipe
Introduction
Raspberry curd is a luscious, tangy spread that brightens any breakfast or dessert. This easy recipe turns fresh or frozen raspberries into a smooth, buttery curd perfect for scones, biscuits, or as a pie filling.
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: When the raspberry puree is simmering, remove it 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 and cook over low heat, whisking constantly until the curd thickens, about 3 minutes. Immediately strain through a fine mesh to remove solids.
- Step 6: Add the diced butter and whisk until fully incorporated and smooth.
- Step 7: Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled.
Tips & Variations
- For a smoother curd, be sure to strain the raspberry puree carefully to remove all seeds.
- Use fresh lemon juice for the brightest flavor; bottled lemon juice can alter the taste.
- Try substituting raspberries with blackberries or strawberries for a different berry twist.
- Make sure eggs are at room temperature to prevent curdling during cooking.
Storage
Store leftover raspberry curd in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently over a double boiler or in short bursts in the microwave, stirring frequently to maintain smoothness.
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 to ensure a smooth puree.
How do I know when the curd is done cooking?
The curd is ready when it thickens and coats the back of a spoon, usually after about 3 minutes of gentle cooking while whisking constantly.
PrintHow to Make Raspberry Curd Recipe
This luscious Raspberry Curd recipe offers a vibrant and tangy spread perfect for scones, biscuits, or desserts. Made from fresh raspberries, lemon juice, eggs, sugar, and butter, it is smooth, rich, and bursting with fresh berry flavor. The curd is gently cooked on the stovetop to achieve the perfect silky consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 1 ½ cups (375 ml) 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
Ingredients
Raspberry Puree
- 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
Egg Mixture
- ⅓ cup (2 ½ oz / 71 g) granulated sugar
- 1 large egg (at room temperature)
- 2 large egg yolks (at room temperature)
- 1 tablespoon cornstarch
Finishing
- 6 tablespoons (3 oz / 85 g) butter, diced
Instructions
- Puree and strain raspberries: Using a high-power blender, blend the raspberries and lemon juice until completely pureed. Pass the mixture through a fine sieve into a medium saucepan to remove seeds and create a smooth base.
- Heat raspberry mixture with sugar: Place the saucepan over medium heat and add ½ cup (4 oz / 115 g) of granulated sugar. Whisk occasionally to help dissolve the sugar and bring the mixture to a gentle simmer.
- Prepare egg mixture: In a heat-proof bowl, whisk together the remaining ⅓ cup (2 ½ oz / 71 g) sugar, whole egg, egg yolks, and cornstarch until fully combined and smooth.
- Temper eggs with hot puree: When the raspberry puree begins to simmer, remove it from heat. Slowly pour the hot puree into the egg mixture while whisking vigorously to prevent curdling and to gradually raise the temperature of the eggs.
- Cook curd to thicken: Return the combined mixture to the saucepan. Set the heat to low and cook while whisking constantly until the curd thickens, about 3 minutes. Immediately strain the curd through a fine sieve to remove any cooked egg bits or solids.
- Add butter and cool: Stir in the diced butter, whisking until fully melted and incorporated. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming and let it cool to room temperature.
- Store and serve: Once cooled, transfer the curd to an airtight container and refrigerate. Use it on scones, biscuits, or desserts within 5 days.
Notes
- Ensure eggs are at room temperature to prevent curdling when mixing with hot puree.
- Using fresh or defrosted frozen raspberries will both work well for this recipe.
- Whisk constantly while cooking the curd on low heat to avoid scrambling the eggs.
- Straining the curd ensures a silky smooth texture free of seeds and cooked egg bits.
- Store the curd in the refrigerator for up to 5 days in an airtight container.
- This curd pairs beautifully with scones, biscuits, or as a filling for cakes and pies.
Keywords: raspberry curd, raspberry spread, berry curd, fruit curd recipe, stovetop curd, raspberry dessert sauce
