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a jar of raspberry curd
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4.88 from 8 reviews

Raspberry Curd Recipe

Eileen Gray
Raspberry Curd is easy to make and so versatile in the kitchen. The recipe makes about 3 cups of curd.
Prep Time20 minutes
Bake Time10 minutes
Total Time30 minutes
Servings:12 servings

Ingredients

  • 12 ounce frozen raspberries (defrosted (see note))
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons gelatin powder (optional, see note)
  • 10 ounces granulated sugar (1 ¼ cups)
  • 3 large eggs
  • teaspoon salt
  • 3 ounces unsalted butter (cut into ½" chunks)

Instructions

  • Puree the berries in a food processor or blender. Run the puree through a sieve or the fruit strainer attachment of your mixer to remove the seeds. You should end up with about 1 ¼ cups of seedless puree. Measure out ½ cup of the puree for the curd and reserve the rest for another use. Stir the lemon juice into the ½ cup of puree.
  • If you're using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.
  • Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the 1/2 cup raspberry puree and salt to the pan.
  • Place the butter on top of the bloomed gelatin or in a clean bowl if you're not using the gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
  • Heat the egg/raspberry mixture over medium-low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken and the foam will disappear.
  • Cook until the curd is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.
  • Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.
  • Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
  • Use as needed in your favorite recipes or as a spread.

Notes

Fresh raspberries can be used if you prefer.
Use the optional gelatin if you are using the raspberry curd as a cake or tart filling.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 41mg | Potassium: 60mg | Fiber: 2g | Sugar: 25g | Vitamin A: 246IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 0.4mg