Raspberry Curd

This homemade raspberry curd is creamy, sweet-tart, and packed with real berry flavor and a smooth, buttery texture.

Servings: 2 cups

  • 12 ounces (340g) fresh raspberries

  • 4 large egg yolks

  • ½ cup (100g) granulated sugar

  • Juice of one lemon

  • ⅛ teaspoon salt

  • ½ cup (113g) unsalted butter, softened to room temperature and cut into 8 pieces

 

How to make RASPBERRY CURD:

  1. Place the raspberries into a food processor or strong blender and blend until smooth. Strain the raspberry purée to remove the seeds and set aside. You will have approximately 1⅓ cup of purée.

  2. Fill the bottom pot of a double boiler with 3–4" of water and turn heat to high. Bring the water to a boil, then reduce to a simmer. You may also use a pot with a heatproof bowl on top instead of a double boiler. Prepare the water the same.

  3. Combine the raspberry purée, egg yolks, sugar, lemon juice, and salt in the top pot of the double boiler. Use a silicone whisk to continuously whisk the mixture as it cooks. It is important to keep the mixture moving so the eggs don't cook or curdle.

  4. Continue whisking the mixture until it becomes thick and foamy, approximately 10–15 minutes. If you want to check the temperature of the curd with an instant read thermometer to be safe, it should reach 160ºF (71ºC).

  5. Remove double boiler or top bowl from heat and whisk in butter pieces 2 at a time, adding the next pieces after previous pieces have mostly melted.

  6. When all of the butter has melted, place a piece of plastic wrap directly on top of raspberry curd, making sure the plastic wrap is touching the surface of the curd. Allow curd to cool in the refrigerator (it will thicken as it cools), about 2 hours. Remove plastic wrap when you are ready to use it.

Leftover raspberry curd stays fresh in the refrigerator, covered tightly, up to 1 month, or in the freezer, up to 1 year. Thaw in the refrigerator overnight.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry