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How to Make Raspberry Curd Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zarameals.com/how-to-make-raspberry-curd-recipe/