Print

Fresh Raspberry Curd Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fresh Raspberry Curd is a smooth, tangy, and sweet spread made from fresh raspberries, eggs, lemon juice, and butter. Perfect for topping toast, scones, or incorporating into desserts, this homemade curd is cooked gently on the stovetop until thickened and then chilled to achieve a luscious creamy texture.

Ingredients

Raspberry Mixture

  • 16 ounces (454 grams) fresh raspberries
  • 1/4 cup (50 grams) white sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water

Additional Ingredients

  • 1/4 cup (50 grams) white sugar
  • 2 tablespoons lemon juice
  • 2 whole eggs (100 grams)
  • 4 egg yolks (80 grams)
  • 8 tablespoons unsalted butter, room temperature (113 grams)

Instructions

  1. Cook and Puree Raspberries: Place the raspberries, 1/4 cup sugar, kosher salt, and water in a 3-quart non-reactive saucepan over medium heat. Cook until raspberries begin to break down, then mash thoroughly with a potato masher. Strain through a fine-mesh strainer to remove seeds, collecting 1 cup of puree. Cool to room temperature.
  2. Sweeten and Add Lemon: Stir lemon juice and the remaining 1/4 cup sugar into the cooled puree. Taste and add more sugar, one tablespoon at a time, if desired for sweetness.
  3. Combine Eggs and Puree: Return the raspberry mixture to the saucepan. In a separate bowl, whisk together whole eggs and egg yolks, then add to the raspberry mixture and whisk to combine thoroughly.
  4. Cook the Curd: Over medium-low heat, cook the curd mixture, stirring constantly with a silicone spatula or whisk, until thickened and instant-read thermometer registers 180°F in multiple spots, usually 5 to 7 minutes.
  5. Incorporate Butter: Remove from heat and whisk in the unsalted butter one tablespoon at a time until fully incorporated and smooth.
  6. Strain and Chill: Strain the curd through a medium-coarse strainer into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours to chill and thicken. The curd can be stored up to 7 days in the refrigerator.

Notes

  • Use a non-reactive saucepan (such as stainless steel) to avoid discoloration or metallic taste.
  • Straining the raspberry puree is essential for a smooth curd without seeds.
  • Stir constantly while cooking to prevent curdling or burning at the bottom.
  • Butter should be at room temperature for easier incorporation and smoother texture.
  • Chilling the curd allows it to thicken properly and develop full flavor.
  • This curd can be used as a spread or a filling for cakes, tarts, and pastries.

Find it online: https://cookedbygrace.com/fresh-raspberry-curd-recipe/