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    Home » Recipes » Condiments

    Raspberry Curd

    Published: Apr 19, 2023

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    This homemade raspberry curd is thick, luxurious, easy to make, and tastes like raspberry sorbet. Try some with your breakfast this weekend!

    Originally published October 13, 2021, updated on 4/19/2023

    A jam jar of raspberry curd on a plate, next to a spoon with the pink curd on it.

    Raspberry curd is a fun, unique alternative to lemon curd - fantastic with afternoon tea! - but it isn’t quite as straightforward as lemon curd.

    Raspberries need different handling, and they also have a lower acid level than lemon juice does.

    You need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick product. Without that, you end up with a runny curd.

    Generally speaking, raspberry curd means either accepting a runnier curd, or supplementing the raspberries with some lemon juice.

    Two problems:

    1. The bright berry flavor of our raspberry curd is diluted with the flavour from the lemon.

    2. The acid that the lemon juice brings is diluted with the raspberry pulp ... so it still doesn't set up quite as thick as lemon curd.

    A while back, I was working on something completely unrelated, and had a bit of an epiphany: What if - instead of supplementing fruit curds with lemon juice - I brought in additional acid in the form of citric acid?

    ... and it worked perfectly, even that first time!

    The bright flavors of the raspberries took center stage from the very first batch, with a thick, velvety smooth texture.

    I went through LOTS of eggs, immediately following that epiphany, LOL.

    Anyway, this is still a super easy recipe to make - much like traditional lemon curd.

    Like lemon curd, this raspberry curd recipe also requires some specifics with regards to ingredients, equipment, and technique... so let's get to it!

    3 raspberry tarts on a plate, each topped with a fresh raspberry.

    Uses for Raspberry Curd

    Beyond a “just eat it with a spoon, straight from the jar”, there are many, many different uses for raspberry curd!

    Here are a few ideas for you:

    - Delicious curds are an absolute must for the breakfast table, or as part of an English tea. Spread it on toast, Biscuits, English muffins, scones, pound cake, etc. Spoon it over waffles or pancakes (especially good when topped with berries!)

    - As a filling for baked goods. Fill Macarons, Cream Puffs or Profiteroles, pre-baked tart shells, or layered cakes* with raspberry curd. It also makes a great macaron filling.

    - Raspberry curd is also a delicious filling for Butterfly Cupcakes, either instead of or in addition to frosting. When “in addition to”, I’ll spoon some curd in the cavity, then pipe frosting over it.

    - One of my favorite ways to serve raspberry curd is as a topping for Pavlova. I like to do the layer of whipped cream, then the curd, and finally the fruit topping. You can even mix some into the whipped cream to flavour it. Alternately, it’s great as an offering on a Pavlova Dessert Board.

    - Spoon it over vanilla ice cream, Cheesecake, or crepes.

    - We like to drizzle it over yogurt that’s been topped with my Porter’s Yogurt and Ice Cream Topping.

    - You can also make layered parfaits with curd and yogurt, or curd and cottage cheese.

    * When using raspberry curd as a cake filling, it’s best to pipe a ring of frosting around the outer perimeter of the layer being filled, then fill the inside of that border with the curd.

    This gives some stability to the filling layer, and will prevent the curd from oozing out.

    A jam jar of raspberry curd on a plate, next to a spoon with the pink curd on it.

    Tips for Making Raspberry Curd

    Raspberry Curd Ingredients

    Most of the ingredients are super simple: Raspberries, sugar, eggs, and unsalted butter.

    You can use fresh raspberries or frozen raspberries for this. When using fresh berries... the riper, the better - riper berries are sweeter, with a wonderful flavor.

    Use basic white granulated sugar for the best taste.

    Also, for the best shelf life, use nice fresh eggs.

    I use egg yolks, rather than whole eggs. As far as the extra egg whites go, I like to use them for making Swiss Meringue Buttercream, Meringue Cookies or Pavlova.

    And - conversely - I use the extra egg yolks from making any of those, to make curd.

    One last ingredient, the one that’s key to making a great raspberry curd?

    Citric acid.

    We initially started buying citric acid for use with our Homebrewed Ciders and Wines (along with Acid Blend), but over the years, we've been using it a lot more in our kitchen.

    You can find it used in such things like my replica Beep Drink, as part of the fun rim on my Fuzzy Peach Candy Cocktail, and as part of my Wine Slush Mix - always a favourite for gifting!

    Citric acid is the “secret” ingredient to providing enough acid for the curd to set up, without diluting the flavour of the curd.
    Finally - as an optional ingredient - I like to use a little food coloring. This curd can turn out pretty pale, sometimes I like giving it a little bit more “oomph” in the colour department!

    Note: I didn't add colour this time, as I wanted to differentiate it from a few other curds I was making at the time!

    A raspberry curd covered biscuit on a plate, along with a spoon of the pink curd.

    Raspberry Curd Equipment

    You don’t need a ton of equipment to make curd, but each piece you do need is important. Here’s the rundown:

    Mini Food Processor

    I run the berries through my Mini Food Processor before getting started.

    Fine Mesh Wire Strainer

    Before cooking the raspberry curd, you’ll want to press them through a Fine Mesh Strainer.

    Using a fine-mesh strainer gets all the bits of seeds out of the raspberry pulp, allowing for a nice smooth final product.

    I tend to stir/scrape the mixture against the fine-mesh sieve, with a silicone spatula.

    Heavy Bottomed Pot OR Double Boiler

    Personally, I prefer using a heavy bottomed pot and cook this over direct heat, but a double boiler is the traditional way to do this... more on that in a bit!

    A Silicone Whisk

    Yes, wire whisks are great in general... but they can react with the acid in your raspberry curd, and make it taste metallic.

    I like to avoid that whole thing, and just use a silicone whisk. (For that matter, it’s also best to use a non-reactive saucepan, for the same reason!)

    When making curd, I use the smallest whisk in my Set of 3 Silicone Whisks.

    I just find that the smaller one is best to keep everything moving, prevent clumps, and ensure a .smooth silky feel to the finished curd.

    That said, any brand of silicone whisk should do just fine.

    A Thermometer

    For both proper thickening AND food safety reasons, I like to use a thermometer when making fruit curds.

    You can use any thermometer that will accurate read a temperature of 165 F.

    Personally, I like to use a Infrared Cooking Thermometer. It's quick, easy, and no-mess!

    A close up view of a raspberry tart.

    Cooking Technique

    While you’re “supposed” to cook this over a double boiler - and I did in the photos - I’ll be honest... I never do.

    I like to cook my raspberry curd over low, direct heat. I whisk it constantly, and it’s ready in just minutes - so much less fussy.

    If you’re not cooking it over higher heat and you keep an eye on it / keep whisking, you’re going to end up with a smooth curd, no clumps of egg bits.

    I like to use a heavy bottomed pot, for the best heat distribution.

    You’ll find that when you start out, there will be a lot of foaming. As you approach the right temperature, that foaming will subside - that’s when you should really start keeping an eye on the temperature, to avoid overcooking it.

    Finally, just know that the curd will thicken more as it cools, so don’t be so worried if it’s not as thick as you’d like.

    If you followed the recipe, did the spoon trick (more on that later), and your curd reached 165F, it’ll thicken!

    Two raspberry curd covered biscuits on a plate, along with a spoon of the pink curd.

    How Long Does Raspberry Curd Last?

    Depending on who you ask, homemade raspberry curd will last up to a month or two in the fridge. (ALWAYS refrigerate your curd!)

    Personally, I find it’s best to use it up within 2 weeks, for the best flavour. Just keep it in an airtight container - I’ll usually use a mason jar.

    If the container has a lot of head space after putting the curd in, I like to press a piece of plastic wrap against the surface of the curd. This helps prevent a skin from forming on it.

    Can I Freeze Raspberry Curd?

    Yes! It’ll keep for about 6 months in the freezer, and you can freeze it right in a canning jar.

    Freeze your curd as fresh as possible - ie, don’t wait til it’s about to go bad.

    When you want to use it, let it defrost in the fridge for a day or two before use.

    Once the raspberry curd is thawed, you’ll want to use it within a week or two.

    A jam jar of raspberry curd on a plate, next to a spoon with the pink curd on it.

    How to Make Raspberry Curd

    The full recipe follows - in the recipe card at the end of this post - but let's start with a pictorial overview:

    In a small food processor, blitz together raspberries and water.

    Raspberry being pureed and pressed through a wire strainer.

    Press raspberry pulp through a fine mesh sieve, discarding the solids (seeds) left behind. Set the fruit puree aside.

    In a small pot, whisk together egg yolks, large egg, and sugar until well combined.

    Eggs and sugar being whisked together in a glass bowl.

    Add the raspberry puree and the citric acid to the egg mixture, whisk until well combined.

    Raspberry puree being added to the egg and sugar mixture and whisked together.

    Cook over medium-low heat (medium heat if you’re brave!), whisking constantly, until mixture thickens.

    It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon.

    Raspberry curd cooking in a pot.

    Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.

    Once the raspberry mixture is thick / hot enough, transfer to a small bowl - you’ll want a heatproof bowl for this. Add the pieces of room temperature butter, whisking until well incorporated.

    Butter being whisked into the hot curd.

    Once all of the butter has melted in and been fully incorporated into the curd, tint red with food colouring, if desired (We didn't, hence the pale colour!)

    Transfer raspberry curd to your storage container and chill for at least 1 hour before use.

    A jam jar filled with raspberry curd. A spoon is sticking straight up out of the jar.

    Look how thick it is!

    Two raspberry curd covered biscuits on a plate, along with a spoon of the pink curd.

    More Fruit Curd Recipes

    Looking for more fun fruit curd recipes to dress up your breakfasts, brunches, or desserts? I've got you covered!

    Blackcurrant Curd
    Blueberry Curd
    Cranberry Curd
    Grape Curd
    Grapefruit Curd
    Kiwi Curd
    Lemon Curd
    Lime Curd
    Mango Curd
    Orange Curd
    Passionfruit Curd
    Sugar Free Lemon Curd

    A raspberry curd covered biscuit on a plate, along with a spoon of the pink curd.

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    A jam jar of raspberry curd on a plate, next to a spoon with the pink curd on it.

    A jam jar of raspberry curd on a plate, next to a spoon with the pink curd on it.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 5 votes

    Easy, No-Fail Raspberry Curd Recipe

    This raspberry curd is thick, luxurious, easy to make, and tastes like raspberry sorbet. Try some with your breakfast this weekend!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Cooling Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Breakfast, Condiment
    Cuisine: British
    Servings: 16 Servings (About 1 ¾ cups)
    Calories: 94kcal
    Author: Marie Porter

    Equipment

    • Mini Food Processor
    • Wire Mesh Strainer
    • Silicone Whisk
    • Infrared Surface Thermometer

    Ingredients

    • 1 cup Raspberries Fresh or frozen & thawed
    • 2 tablespoon Water
    • ¾ cup Granulated Sugar
    • 3 Large Egg Yolks
    • 1 Large Egg
    • 1 teaspoon Citric Acid
    • 6 tablespoon Salted Butter Chilled and cut into pieces.
    • Red food colouring Optional

    Instructions

    • In a small food processor, blitz together raspberries and water.
    • Press raspberry pulp through a wire strainer, discarding the solids (seeds) left behind. Set pulp aside.
    • In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the raspberry pulp and the citric acid, whisk until well combined.
    • Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.
    • Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
    • Once all of the butter has melted in and been fully incorporated into the curd, tint red with food colouring, if desired (We didn't, hence the pale colour!)
    • Transfer raspberry curd to your storage container and chill for at least 1 hour before use.

    Notes

    This raspberry curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)

    Nutrition

    Calories: 94kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

    Related posts:

    A jar of pink grapefruit curd on a plate, next to slices of pink grapefruit and a spoon of curd. Grapefruit Curd A jar of mango curd on a plate, with a whole mango behind it. Mango Curd A jar of orange curd on a plate, along with a spoon of curd and a sliced orange. Orange Curd A jar of passionfruit curd on a plate, along with a spoon of curd and a sliced passionfruit. Passion Fruit Curd

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    Reader Interactions

    Comments

    1. Erin

      January 22, 2022 at 3:11 pm

      5 stars
      I love your posts on making curds with citric acid. It's a great alternative to using lemon juice, which I haven't liked that much due to the lemon flavor. I do have a question...How are you figuring out how much citric acid to use with the different fruits? Are you measuring the ph, or just adding little bits to taste? I'm looking to try out some other fruits and want to make sure that I do it correctly. Thanks 🙂

      Reply
      • Marie Porter

        January 23, 2022 at 6:54 am

        It was just ballparking to start, then experimenting to see how much you'd need without going TOO far with it.

        Reply
    2. Barbara

      October 01, 2022 at 3:53 pm

      Raspberry curds... can I use raspberry jelly that have no seeds I it???

      Reply
      • Marie Porter

        October 02, 2022 at 6:23 am

        I wouldn't - it's going to have sugars, pectin, etc that could throw things off.

        Reply
    3. Christy

      February 04, 2023 at 9:48 pm

      5 stars
      If using strawberries, should I follow the raspberry recipe?

      Reply
      • Marie Porter

        February 05, 2023 at 8:18 am

        I would!

        Reply
    4. Nikki

      March 26, 2023 at 9:38 pm

      5 stars
      If I were to use blackberries, would it be the same as the raspberry recipe? I'm totally gonna make this and will let you know how it turns out.

      Reply
      • Marie Porter

        March 27, 2023 at 5:55 pm

        You might want to use a little more sugar, but other than that, yeah, it'll work great!

        Reply
    5. Vanessa Stroh

      May 05, 2023 at 3:45 pm

      I have used this recipe before and it turned out really well, I love it! I'm experimenting with strawberry now, but I already have the puree so I'm looking to find out how much puree is used, guessing about 1/2 a cup?

      Reply
      • Marie Porter

        May 08, 2023 at 7:05 am

        What's what I'd go with!

        Reply
    5 from 5 votes (2 ratings without comment)

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