Raspberry Curd Recipe
A silky-smooth raspberry curd that’s tangy, sweet, and beautifully pink. Perfect for spreading, layering, or spooning into desserts.
Equipment
- Small saucepan
- Fine-mesh sieve
- whisk
- Blender or immersion blender
- Sterilized glass jar with lid
Ingredients
- 1 cup raspberries (fresh or frozen and thawed)
- 1 lemon
- 5 tablespoon unsalted butter
- 1 egg (large)
- ⅓ cup granulated sugar
Instructions
- Puree the raspberries using a blender or immersion blender until smooth. Set aside.
- Melt butter with lemon juice: In a small saucepan over low heat, combine the lemon juice and butter. Stir until the butter has melted.
- Whisk egg and sugar: In a separate bowl, whisk together the egg and sugar until smooth. Slowly add this mixture to the saucepan, whisking constantly to prevent curdling.
- Add raspberries: Stir in the raspberry puree and continue cooking over low heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
- Strain: Press the curd through a fine-mesh sieve into a sterilized jar to remove seeds and ensure a silky texture.
- Cool and store: Let cool completely before sealing with a lid. Store in the refrigerator for up to 2 weeks.
Notes
- For a seedless curd, strain the raspberries before adding them to the saucepan.
- Always cook curd low and slow—too much heat will scramble the eggs.