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A jam jar of raspberry curd on a plate, next to a spoon with the pink curd on it.
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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
Cook Time10 minutes
Cooling Time1 hour
Total Time1 hour 20 minutes
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