Raspberry Curd
Bright, fruity and rich, Raspberry Curd is a tasty and special topping. Spread it on graham crackers, layer a cake and more.
Is there anything quite like the bright, sweet-tart flavor of raspberries? Beautiful eaten fresh, they’re also spectacular in this rich, indulgent, Raspberry Curd!
And truly, fruit curds are a wonder! The first time I tried one I described it as what would happen if buttercream frosting and jam had a love child. I ate it by the spoonful and spread it on… everything! So good!
Now like most people, I started with lemon curd, but it wasn’t long before I branched out…to, well almost any fruit (see Variations below).
What is Raspberry Curd?
Per Wikipedia, “Fruit curd is a dessert spread and topping. It is usually made with citrus fruit, though may be made with other fruits. Curds are often used as spreads and as flavorings.” Yes, made with generous amounts of butter and egg, they are rich and flavorful as well as fruity!
And probably not surprisingly, Raspberry Curd is fruit curd made with raspberries! It’s just a little more work, since you need too strain the puree to eliminate the seeds, but so worth it!
Why You’ll Love This!
Tasty. How do you beat bright raspberry flavor that is sweetened, then enriched with butter and egg yolk!
Special. Raspberry curd is unique and special and can put a dessert or tea party over the top!
Versatile. This can be used to fill a cake, spread on toast or graham crackers and more. See “How to Serve” below for more ideas!
What You’ll Need
Ingredient Notes
- Raspberries. These provide the raspberry flavor. You can use fresh or frozen.
- Lime juice. This provides balance and a flavor accent.
- Sugar. This sweetens the curd and adds volume.
- Egg yolks. This thickens and enriches the curd.
- Butter. This enriches and emulsifies the curd.
Special Tools
- No special tools required!
Step by Step Directions
Cook raspberries and lime juice together until raspberries fall apart.
Strain the juice.
Cool if needed (so you don’t cook the egg yolks you’re adding), then combine with sugar and beaten egg yolks.
Return to saucepan and cook until thickened.
Whisk in butter that has been cut into cubes.
Transfer to a sealed container (I like an 8 ounce canning jar) and refrigerate until thickened.
How to Serve
This recipe was actually created because I wanted a special filling in my Classic Pavlova Dessert for Spring. But there are lots more ways to serve it too. Here are a few:
- Fill a layer cake or inject into a cupcake.
- Top pancakes and waffles or spread on scones or toast.
- Mix into yogurt
- Layer a parfait
- Spread on graham crackers or sandwich between cookies
- Drizzle over ice cream
Ultimately you can use a fruit curd anywhere you’d use jam. And since it’s richer you may have even more options!
Some other recipes I make using fruit curds include Crepes with Lemon Curd and Mascarpone, Festive Cranberry Curd Tart, and a cookie I calll Meringue Nests with Fruit Curd.
Variations
I am absolutely in love with fruit curds! This means that I’ve made them in many different flavors including Cranberry Curd, Lime Curd, and Strawberry Curd. Yum!
Leftovers
Raspberry Curd should last about a week in the refrigerator. Fruit curds freeze beautifully, so freeze it if you need to keep it longer. Note that more acidic curds like lemon or lime may last longer.
Tips & FAQs
This makes a small batch, about 8 ounces. That way you don’t need to worry about it spoiling before you finish it! But if you need more, the recipe should double fine.
The butter helps emulsify the curd, so be sure to add it at the end like the directions call for.
Egg whites freeze beautifully, so freeze your leftovers if you don’t need them now. They are great to thaw and use for meringues like this Strawberry Schaum Torte or cakes like this Lavender Vanilla Angel Food Cake.
Curd didn’t thicken? I’ve only had this happen once and I think I didn’t cook it long enough. To fix it, I transferred the runny curd to a cooking pan and added one of my leftover egg whites, then reheated and stirred thickened. It was quick and easy.
Can raspberry curd be canned? While you’ll sometimes see lemon curd recipes that suggest canning to preserve, raspberry curd is definitely not acidic enough to water bath can safely. And recently many people are saying that even lemon and lime curds should not be canned.
Happily fruit curds freeze beautifully. So that’s what I do if I have extra or if I need to make them in advance.
Raspberry Curd
Ingredients
- 6 ounces raspberries about 1 ½ cups which yielded 1/3 cup juice after straining seeds out--including the lime juice it was cooked with
- 1 Tablespoon lime juice
- ¼ cup sugar
- 3 egg yolks
- 3 Tablespoons butter
Instructions
- Cook raspberries and lime juice together until raspberries fall apart.
- Strain the juice, cool if needed (so you don’t cook the egg yolks you’re adding), then combine with sugar and beaten egg yolks.
- Return to saucepan and cook until thickened.
- Whisk in butter, cut in cubes.
- Transfer to a sealed container (I like an 8 ounce canning jar) and refrigerate until thickened.
Your Raspberry Curd recipe is an absolute delight! The vibrant, sweet-tart flavor of raspberries combined with the rich, indulgent texture of the curd makes it a true treat for the taste buds. Thanks for sharing this delectable recipe and the creative ways to enjoy it!
What gorgeous color! I love curds and butters, so I am all over this recipe and will make it when I return from Paris! This week, in our self-imposed quarantine waiting for our departure, I’ll be making pineapple butter & macadamia nut pop tarts… 🙂
Well I can’t wait to hear about the pop tarts! Have fun in France (and hopefully post updates better than I did 🙂 )