Raspberry Curd is one of the simplest fruit curds to make and has countless uses. It’s an excellent way to use extra egg yolks and fresh or frozen raspberries you have on hand.
Why You’ll Love this Recipe
✔ Bright Raspberry Flavor: Butter and egg yolks soften the tartness of the berries without drowning their character — the curd remains pleasantly tangy.
✔ Quick and Simple: Six basic ingredients and about 20 minutes of active time yield a rich, spreadable curd.
✔ Extremely Versatile: Use it on toast, scones, pancakes, waffles, ice cream, or enjoy it spooned onto an English muffin with tea.
If you enjoy lemon curd, you’ll love this raspberry version — fruit curds aren’t limited to citrus. This recipe is straightforward yet delivers big, fresh raspberry flavor using just a few pantry staples.
Raspberry Curd Ingredients
The ingredient list is short and likely contains items you already have. Check your fridge and pantry before shopping.
- Raspberries – Fresh are slightly sweeter, but frozen raspberries work well when thawed.
- Unsalted Butter – A pinch of salt added separately gives better control than starting with salted butter.
- Granulated Sugar – Avoid brown sugar, which can overpower the raspberry flavor.
- Citrus Juice – Grapefruit juice is a nice match, but lemon juice is a good alternative.
- Egg Yolks – Provide richness and a glossy finish to the curd.
See the recipe card below for exact quantities and full instructions.
★★★★★
Rave Reader Reviews
“I made it after reading the recipe at midnight and it was delicious — looking forward to raspberry curd on toast for breakfast.” – Karen
“Perfect for swirling with whipped cream over chocolate pavlova. First time making curd and it worked beautifully.” – Liz
How to Make Raspberry Curd
This curd is easy to make and requires only a few steps.
- Combine the fruit, citrus juice, sugar, and salt in a saucepan and cook, mashing the berries, until the mixture is soft.
- Strain the puree through a fine mesh sieve to remove seeds and solids.
- Whisk the egg yolks until smooth, then temper with some of the warm raspberry puree.
- Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and whisk in butter a little at a time until smooth.
- Cool to room temperature, then transfer to an airtight container and refrigerate.
Tip: To check doneness, dip a spoon into the curd and run your finger across the back. If the line remains, it’s ready.
Recipe Tips to Keep in Mind
- Separating eggs: This recipe uses only yolks. If you need a refresher, use a simple three-shell transfer method or an egg-separator tool.
- Use a heavy-bottomed saucepan: Even heat prevents scorching. Avoid reactive metal pans that can affect flavor.
- Strain for a smooth curd: A fine mesh sieve removes seeds and creates a silky texture.
Ways to Use Raspberry Curd
Raspberry curd is a handy condiment for quick desserts, breakfasts, and finishing touches. Here are popular uses:
- Topping for oatmeal, toast, pancakes, waffles, or scones
- Swirled into yogurt or no-churn ice cream
- Between cake layers or in cupcakes
- Drizzled on fresh fruit with whipped cream
- Filling for macarons, crepes, or tart shells
- Layered in parfaits or marbled into cheesecake
- Served with pavlova
Storage and Freezing Instructions
Store raspberry curd in an airtight container in the refrigerator for up to one week.
Pro tip: Press a piece of plastic wrap directly on the surface before sealing to prevent a skin from forming.
How to Freeze Raspberry Curd
To freeze, cool the curd completely, place it in a freezer-safe container, press plastic wrap on the surface, seal, and label with the date. Frozen curd keeps about three months. Thaw in the refrigerator overnight before using.
Try Making Raspberry Curd!
Fruit curds are easy and rewarding to make. This raspberry version is a bright alternative to lemon curd and makes a delicious homemade spread or dessert component.
Did you try this recipe? Share your results in the comments or on social media — it’s always fun to see variations and uses.
Share Your Creations!
If you post a photo on Instagram, tag @goodlifeeats and use #goodlifeeatsrecipes to show how you enjoyed your curd.
Raspberry Curd Recipe
2 cups
5 minutes
10 minutes
5 minutes
20 minutes
Raspberry curd is a slightly tangy, spreadable fruit curd perfect for scones, toast, and desserts.
Ingredients
- 2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
- 2/3 cup granulated sugar (or evaporated cane juice)
- 10 ounces raspberries
- Pinch of salt
- 6 large egg yolks
- 1/2 cup (1 stick) butter
Instructions
Making the Raspberry Curd
- In a medium saucepan, combine the grapefruit or lemon juice, sugar, raspberries, and salt.
- Cook over medium heat, stirring frequently and mashing the berries, about 5–10 minutes until soft.
- Strain the mixture through a fine mesh sieve, pressing to extract the puree and discarding seeds and solids.
- Whisk the egg yolks in a medium bowl until smooth. Slowly pour half of the warm raspberry puree into the yolks while whisking to temper.
- Return the tempered mixture to the saucepan and cook over low heat, whisking constantly, until the curd thickens and coats the back of a spoon (about 5–10 minutes).
- Remove from heat and whisk in the butter, one tablespoon at a time, until fully incorporated.
Storing the Raspberry Curd
- Cool the curd to room temperature.
- Transfer to an airtight container and refrigerate for up to one week.
Notes
For extra citrus brightness, add the zest of one lemon or half a grapefruit. Use fresh or fully thawed frozen raspberries. If using frozen, discard any excess ice crystals and use the natural juice from thawed berries, avoiding excess water.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 86
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 163mg
Sodium: 71mg
Carbohydrates: 6g
Fiber: 3g
Sugar: 2g
Protein: 6g
This recipe for Raspberry Curd and accompanying photos were originally published by Erica Kastner on March 12, 2014.