How to Make a Raspberry Curd Recipe (2024)

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What is Raspberry Curd?

Raspberry curd is a delectable, creamy spread made from fresh or frozen raspberries, sugar, eggs, butter, and lemon juice. It’s bursting with the vibrant red color and distinct sweet and tangy floral flavor of raspberries.

KeyIngredientsand Why

Raspberries:
- You can use fresh raspberriesor frozenraspberries.
- Thaw theraspberriesfirst and then use them in therecipeas you would with freshraspberriesand blend with any accumulatedjuices.

Lemon juice:
- Use freshly squeezedlemon juicefor the best result.
Granulated sugar (aka “white sugar”):

Sugar

- adds sweetness,
- thickens up the curd contributing to a creamy consistency,
- inhibits the growth of microorganisms by reducing the water activity and helps extend the shelf life,
- stabilizes the curd by providing structure and preventing the proteins in the eggs from coagulating too quickly or separating.

Eggs(andegg yolks):
- Eggs enrich the flavor and add creaminess to the curd.
- Make sure to use room-temperature large eggsandlarge eggyolks.
Cornstarch:
- Cornstarch is added to this curd to make it a bit firmer for filling a tartor for a layercake
- But if you want curd that’s a bit looser, you can leave it out.
Butter:
- The addition of butter adds richness and smoothness to the curd.
- Either salted orunsalted butterwill work. Make your own using myrecipeofHow to Make Homemade Butter.

How to Make aRaspberry CurdRecipe

Make the puree:

1. Puree theraspberrieswithlemon juiceand strain themixtureintoamediumpan.
2. Rinse the sieve, place it over a clean, heat-proof bowl, and set aside.

Cook the puree:

Cook the raspberry puree mixture with ½ cup (4 oz/115 g) sugar at medium heat, stirring occasionally to help the sugar dissolve.

Make theeggmixture:

In a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch.

Cook the curd:

1. Whisk the egg mixture into the puree and cook at low heat, stirring constantly until the curd thickens enough to coat the back of a spoon.
2. Immediately strain through thesieveto remove any solids, then add the butter.Stiruntil melted.

How to Store Raspberry Curd

Place a piece of plastic wrap directly on the surface of the curd and let it cool to room temperature before transferring to the refrigerator to cool completely.
Store in therefrigeratorin an airtight container ormason jarfor up to 1 week.
Stirbefore using as separation may occur.

Can I use frozenraspberries?

Yes, you can use frozenraspberriesto make thisraspberry curd.
Thaw theraspberriesfirst and then use them for thisrecipeas you would with freshraspberries.

What’s the besteggsubstitute forraspberry curd?

Eggsubstitutesmay alter the texture and taste of the final product.
Cornstarch from myEggSubstitute Chartworks the best: mix 2 tablespoons of cornstarch with 3 tablespoons of water to replace oneegg. This substitute helps thicken the curd.

FAQs

Can I makeraspberry curdwithout butter?

Yes, you can makeraspberrycurd without butter.For a dairy-free version, you can try using coconut oil or a vegan butter substitute.
However, note that it may alter the taste and texture of the curd.

Can I substitute other fruits forraspberriesin the curdrecipe?

Yes, you can substitute other fruits such as strawberries, blueberries, or blackberries forraspberriesin the curdrecipe.
Adjust the sugar amount to taste, as thesweetnessmay vary depending on the fruit used.

Can I freezeraspberry curd?

Yes, you can freeze raspberry curd.

Transfer it to a freezer-safe container or divide it into individual portions and freeze for up to 3 months.
Thaw it overnight in therefrigeratorbefore using.

How can I useraspberrycurd?

You can use raspberry curd in numerous ways and the sky is the limit!

Toast topping: Spread raspberry curd on toast made from my White Sandwich Bread, Perfectly Crusty Sourdough Bread, Easy New York-Style Bagels, ormore!
Cake filling: Use raspberry curd as a filling between cake layers to add a burst of fruity flavor. It’s perfect for recipes such as LemonCake,VanillaCake, oralmond-flavoredcakes.
Pastryfilling: Fillpastrieslikedonuts,danishes,poptarts,tartshells, hand pies or Mile-High Raspberry Meringue Pie for a delightful flavor.
Yogurttopping: It pairs well withHomemadeYogurt for breakfast or afternoon snacks.
Pancake, waffle, or crepe topping: Drizzle raspberry curd instead of traditional syrup over pancakes,waffles, orcrepes.
Ice creamor sorbettopping: Needless to say, it’s insanely good!
Cheesecake swirl: Swirlraspberry curdintocheesecake batter before baking in the oven or setting it in the fridge to add a burst of flavor and create a beautiful marbled effect.
Finedessertlayer: Useraspberry curdas a layer infinedesserts, alternating it with other components for a visually stunning and delicious treat.
Thumbprint cookies: Fill the center ofthumbprint cookieswithraspberry curdfor a tangy andsweetsurprise.

Gemma’s Pro Chef Tips

This makes a nice,tartcurd. If yourraspberriesare verytart(or if you prefer a sweeter curd) you can add in a couple of extra tablespoons of sugar.
Cornstarch is added to this curd to make it a bit firmer for filling atartor for a layercake, but if you want something a bit looser you can leave it out.
Use lemon zest or lime zest for an extra complex, refreshing flavor.

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