Raspberry Curd Recipe: Bright Summer Spread for Toast & Desserts

After mastering other fruit curds like lemon, orange, blackberry, strawberry, and lime, it’s time to make a fresh berry curd—starting with one of the most fragrant and beautiful: raspberry.

In summer local markets overflow with bright red raspberries. I always buy more than I can eat because I love their color and flavor. Turning them into a smooth curd not only preserves their brightness longer, it also creates a creamy spread that’s unexpectedly versatile.

Ingredients

The full recipe is below in the recipe card.

• Raspberries. Use fresh berries when they’re in season for the best sweetness and aroma. If using frozen, fully defrost and drain any excess liquid. Avoid sweetened raspberry juice, which can alter the curd’s balance.
• Lemon juice and zest. These brighten the curd and balance the sweetness while enhancing the raspberry flavor.
• Granulated sugar. Raspberries have a tart edge, so sugar is necessary to bring the curd into the dessert range—don’t cut it drastically.
• Egg yolks. Yolks provide a rich, creamy texture with minimal eggy flavor. For a firmer curd you can substitute whole eggs (replace every 2 yolks with 1 whole egg).
• Unsalted butter. Use room-temperature butter cut into small pieces for smooth, even incorporation.

How to Make Raspberry Curd

1. Puree the raspberries: Place the berries in a medium bowl and mash them with a fork or potato masher until smooth.
2. Strain the puree: Push the raspberry puree through a fine-mesh sieve into a bowl to remove seeds, pressing with the back of a spoon to extract as much liquid as possible. Discard the seeds.
3. Whisk eggs and sugar: In a heatproof bowl, whisk the egg yolks and sugar until combined.
4. Combine and cook: In a medium saucepan, combine the egg-sugar mixture, raspberry puree, lemon zest, lemon juice, butter, and a pinch of salt. Cook over low to medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon.
5. Strain the finished curd: Pour the curd through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg for an extra-smooth texture.
6. Cool and store: Let the curd cool to room temperature, then transfer to an airtight container or mason jar. Refrigerate for up to five days.

Tips and Troubleshooting

• Fresh raspberries give the best flavor; frozen berries work if drained well.
• Stir with a rubber spatula or wooden spoon—aluminum can discolor the curd.
• A food processor makes quick work of the puree if you prefer.
• Cook low and slow to avoid scrambling the eggs. If you’re new to curds, consider a double boiler to control heat.
• If you’re experienced or using a thick-bottomed saucepan, medium-low heat works well.
• For a thicker curd, increase butter to 10–12 tablespoons (140–160 g).

Uses for Raspberry Curd

Raspberry curd is highly versatile. Try it in these ways:

• Spread on toast, scones, or muffins for a fruity breakfast.
• Use as a filling for cakes or cupcakes.
• Fold into stabilized whipped cream to fill choux pastries or cream puffs.
• Use leftover egg whites to make meringue and top a tart shell filled with curd.
• Serve with lemony cakes for contrast or use as a dip for fruit and pretzels.
• Swirl into yogurt or ice cream, drizzle over pancakes or waffles, or enjoy by the spoonful.

Storing

Keep raspberry curd refrigerated in an airtight container for up to five days. To freeze, wrap tightly in plastic and place in a freezer bag; thaw gently in the refrigerator before using.

More Raspberry Ideas

Try raspberry white chocolate muffins, raspberry loaf cakes, or pie pops using this curd as a filling. Tag @OneSarcasticBaker on Instagram if you make this—I’d love to see your results.

5 from 1 vote

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Raspberry Curd (Fresh Or Frozen Raspberries)

Easy and fast custard made with fresh or frozen berries.

Prep Time
15 mins

Cook Time
5 mins

Servings
1.5 Cups

Author
Dikla Levy Frances

Ingredients

• 1.5-2 Cups Fresh or frozen raspberries (150g-200g)
• 1.5 teaspoon Lemon zest
• 1/4 Cup Lemon juice (60ml)
• 1 Cup Sugar (200g)
• 6 Large Egg yolks
• 1/8 teaspoon Salt
• 6 tablespoons Unsalted butter, at room temperature, cut into 1/2 inch pieces. (85g)

Instructions

• Place the raspberries in a medium bowl and mash them into a puree.
• Pour the puree through a strainer and press with the back of a spoon to remove seeds.
• Combine the raspberry puree with lemon juice in a measuring cup; you should have about 3/4 cup total (ideally ~1/2 cup raspberry juice plus lemon juice).
• In a medium pan, whisk sugar and egg yolks until blended. Add the raspberry-lemon mixture, lemon zest, butter, and salt. Cook over low to medium-low heat, stirring constantly, until thickened.
• Strain the curd through a sieve into a bowl for a smooth finish.
• Let cool at room temperature for about an hour, then transfer to an airtight container and refrigerate.

Notes

• You can use 6 egg yolks or substitute with 3 whole eggs plus 1 yolk for a slightly different texture.
• Fresh raspberries are recommended for a fuller flavor, but frozen berries are fine when drained.
• Stir with a rubber spatula or wooden spoon; aluminum may discolor the curd.
• A food processor speeds up making the puree if you prefer.
• Cook gently and patiently to avoid scrambled eggs—use a double boiler if you’re new to curds.
• If you have experience or a thick saucepan, medium heat is acceptable once you’re confident the eggs won’t curdle.