What is raspberry curd made of?

It's usually made with citrus juice, egg yolks, sugar, and butter , and whisked vigorously on the stove until it thickens enough to coat the back of a spoon. As the curd cools, it sets into lip-puckering spread like a glossy, zippy custard. Now, take the best of lemon curd, and add in ripe, juicy raspberries.

How do you thicken curd?

More times than not the, curd just needs to be cooked longer in order for the egg proteins to set. If your curd has been cooked to 170 degrees and it still hasn't thickened, then make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved .

Can fruit curds be frozen?

Allow the curd to cool to room temperature. To prevent a 'surface skin' from forming while it cools, place a clean piece of plastic food wrap down onto the surface of the curd or cover the bowl. Fill cooled curd into freezer container(s), leaving ½-inch headspace, and freeze immediately .

Why is my raspberry curd not setting?

Why is my curd not setting? As discussed above, it's very possible you didn't cook the curd long enough . This means the corn flour wasn't cooked enough to thicken sufficiently. In turn, the curd might not have been hot enough to then cook the egg yolks to thicken the curd.

What makes it a curd?

Curd is obtained by coagulating milk in a sequential process called curdling . It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate.

How long does curd take to thicken?

Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes . If curd isn't thickening, turn up the heat and constantly whisk. Remove pan from heat.

Why won't my curd thicken?

If your lemon curd hasn't thickened, it may not have been heated enough . It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

What is the difference between curd and fruit curd?

Fruit curd is a dessert spread and topping usually made with citrus fruit . The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavourful spread. Curd has a thicker texture similar to custard.

How long does curd last in fridge?

Buy the freshest curds that you can. Eat what you want, but if you can't finish the bag right away or if you intend to keep it for a while put it into the refrigerator. Once refrigerated, you can usually keep the curds about two weeks .

How long is fruit curd good for?

Home-made curds should always be kept in the fridge and should also be refrigerated as quickly as possible (and within 2 hours) after making. The curd will keep for a maximum of one week .

What is the difference between making curd and yogurt?

In almost every Indian household, the curd is prepared by curdling milk with natural acidic substances like lemon juice. On the other hand, yoghurt is fermented with artificial acids and it usually cannot be prepared in your kitchen.

What is the difference between curd and jam? Fruit curds are distinctly different from jams, since curds are made by cooking down fruit juice with sugar rather than the whole fruit . The result is a creamier spread.

Curd is made by mixing milk with lemon or Curd , which yields several types of Lactic acid bacteria also known as Lactobacillus. Whereas, Yogurt is made by commercial fermentation of milk by ingesting a particular type of bacteria strain.

Recipe for Raspberry Curd (How to Make Raspberry Curd) (2024)

Raspberry Curd is a simple recipe with many uses, and the perfect way to use up extra egg yolks and fresh or frozen raspberries.

Recipe for Raspberry Curd (How to Make Raspberry Curd) (1)

Creating this Raspberry Curd

I must admit that I didn’t think that this curd was going to be spectacular. With my first bite of a buttery English muffin spread with this lovely red curd, I was sold.

The fat from the butter and egg yolks mellows out the sourness of the raspberries without adding heaps of sugar. But it doesn’t mask it completely – that pleasant tanginess still lingers.

You can eat this stuff with a spoon (which my husband does).

I can imagine many uses for this pretty condiment: spread on toast, scones, or biscuits, or as an ice cream topping. Or, my favorite, with a cup of tea and English muffin.

Now I know what I should make with all of the raspberries we have in the freezer.

Recipe for Raspberry Curd (How to Make Raspberry Curd) (2)

What is in Raspberry Curd

Thankfully, the ingredients in this recipe are few and they’re all really simple, making them easy to get at any local grocery store!

fresh raspberries or thawed frozen raspberries
unsalted butter
evaporated cane juice (or granulated sugar)
fresh grapefruit juice (or fresh lemon juice)
egg yolks
salt

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Recipe for Raspberry Curd (How to Make Raspberry Curd) (3)

How to Separate Eggs for Raspberry Curd

Since you’ll only need egg yolks to make this recipe for raspberry curd, you’ll want to check out the quick video attached to this post to learn how to separate egg yolks from the egg whites if you don’t already know how to do this.

If you previously made a recipe that uses egg whites only, raspberry curd is a great reason to save those egg yolks.

You can keep them in an airtight container in the fridge for a few days until you’re able to make this raspberry curd recipe.

Recipe for Raspberry Curd (How to Make Raspberry Curd) (4)

Tools Needed to Make this Raspberry Curd Recipe

You’ll want to have a few kitchen tools on hand to make this recipe, though most of them are pretty common and hopefully something you already have in your kitchen.

Heavy-bottomed saucepan — You do NOT want the raspberry curd to burn on the bottom of the pan. A heavy duty medium saucepan is best for even heat distribution. Make sure you use a non-reactive saucepan.
Citrus juicer — Citrus juicers are the best way to easily juice citrus fruits.
Fine-Mesh Strainer — the fine mesh strainer will allow you to strain the seeds out of the raspberry puree.
Whisk — I like to use a wire whisk to stir the raspberry curd while it cooks on the stove.
Mason Jar — Mason jars are great for storing leftover raspberry curd in the fridge, but any airtight container with a lid will do.

How to Make Raspberry Curd

Raspberry curd might sound fancy, but the really dangerous thing about this recipe is that it’s super easy to make.

Mostly, you’re just going to be putting all of the ingredients in a pot, and cooking until thickened, then stirring in some room temperature butter. Afterwards, you’ll strain to remove the seeds.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Recipe for Raspberry Curd (How to Make Raspberry Curd) (6)

Save this Raspberry Curd Recipe to Pinterest!

How to Know When this Fruit Curd is Done Cooking

This raspberry curd should be thick enough to coat the back of a spoon when it is finished cooking.

A quick way to test that is to dip a spoon in the curd, then run your finger through the curd on the back of the spoon. If the line remains, then your raspberry curd is finished cooking!

Can I Use Frozen Raspberries in this Recipe?

You can use fresh or thawed frozen berries to make this raspberry curd.

The reason for “thawed” when using frozen berries is to make sure there isn’t extra liquid added due to any ice crystals that have accumulated on the berries.

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How to Serve Raspberry Curd

Raspberry Curd is a great condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums.

There are so many fun ways to enjoy raspberry curd that I’m sure you’ll find yourself making it often, especially since it is so easy.

Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the bright raspberry flavor (and color!) to take center stage, or hide out in the background for just a hint of flavor.

How to Use Raspberry Curd for Breakfast

There are a number of fun ways to use this recipe for raspberry curd as a condiment with your breakfast. Basically, use it like jam or a sauce. Here are a few of my favorite ideas:

On Steel CutOatmeal
PancakeorWaffleTopping
Swirled into Yogurt
Spread on Toast
On top ofScones
Inside donuts as a filling

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How to Serve Raspberry Curd with Dessert

Looking to use this raspberry curd in a dessert recipe? There are so many fun ways you can experiment from a delicious filling, to a topping, and so much more! Check out these suggestions:

How to Store Leftover Raspberry Curd

This raspberry curd should be stored in an airtight container in the refrigerator. It will last up to one week.

I like to press a piece of plastic wrap on the surface of the curd before putting the lid on the container. This helps prevent a skin from forming on the surface of the raspberry curd.

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Can You Freeze This Recipe?

I’ve had a few questions about if this raspberry curd recipe can be frozen. The answer is:Yes!

Raspberry Curd will last for approximately 3 months when frozen. Here’s how to freeze it:

First, cool the cooked raspberry curd completely.
Once cooled to room temperature, place the raspberry curd in a freezer-safe container.
Place a piece of plastic wrap on the surface of the curd.
Then, seal the container with the lid.
Make sure you label the container with the contents and date before transferring it to the freezer.

To thaw frozen raspberry curd:

Place the container of frozen raspberry curd in the refrigerator to thaw. I recommend doing this the day before you plan to use it.

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Save this Raspberry Curd Recipe to Pinterest!

What Readers think about this Raspberry Curd

“As soon as I read your recipe I went straight to the kitchen and made it! And it was already almost midnight at that time so it’s safe to say I found it very motivating!! It came out delicious and now I’m tucked up in bed looking forward to raspberry curd on toast for breakfast.” -Karen

“I made this to swirl with whipped cream on top of chocolate pavlova and it was amazing! Perfect pairing because the pavlova used 6 egg whites. My first time making curd and the recipe worked perfectly. Thanks!” -Liz

Try this Homemade Raspberry Curd Recipe!

Next time you’re looking for a an easy recipe to make using ripe raspberries, give this Raspberry Curd a try!

Did you think it was the perfect way to use fresh raspberries? Leave a comment below and give it a review for others to see what you thought of delicious fruit curd.

On Instagram? Share your photo and tag me @goodlifeeatsand#goodlifeeatsrecipes. I’d love to see how you decided to use this raspberry curd!

More Fruit Curd Recipes

Looking for more delicious curds to make? Here are my recipes for lemon curd, coconut lemon curd, orange curd, and grapefruit curd!

Lemon Curd

The perfect balance of sweet and tart, homemade lemon curd is a creamy spread that’s easy to make on the stovetop or in the microwave.

Coconut Lemon Curd

Something about Easter means fruity, bright flavored desserts and breakfast sweets. This Coconut Lemon Curd is perfect for Spring.

Orange Curd

ThisHomemade Orange Curdis one of my favorite recipes and a must make during citrus season or any time you have extra oranges on your hands. Learn how easy it is to make this recipe for orange curd, how to store it, and how to use it. You’ll love its wonderful flavor, silky smooth texture, simple ingredients, and many uses.

Grapefruit Curd

Grapefruit Curdis another flavor of citrus curd that is a delicious tasting fruit spread that is sweet and tart. This homemade grapefruit curd recipe can be prepared stovetop or in the microwave, and can be canned for longer shelf life.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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Have you ever fruit curd before? What is your favorite type?

Raspberry Curd

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

Raspberry curd is a lovely red curd that's slightly tangy - perfect for spreading on scones or toast!

Ingredients

2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
3/4 cup granulated sugar (or evaporated cane juice)
10 ounces fresh ripe 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 juice, sugar, raspberries, and salt.
Cook over medium, stirring frequently and mashing the berries, about 5-10 minutes.
Strain through the prepared sieve, mashing the berries with a spoon.
Discard the seeds and other solids.
Then, whisk the egg yolks in a medium-sized bowl until smooth.
Slowly pour half of the raspberry mixture into the yolks while vigorously whisking.
Return the amount in the bowl to the saucepan.
Continue to cook over low heat while whisking until the mixture thickens and coats the back of a spoon. This will take about 5 to 10 minutes.
Remove the pan from heat and stir in the butter 1 tablespoon at a time.

Storing the Raspberry Curd

Cool the raspberry curd to room temperature.
Once cooled, transfer to and airtight container and store in the refrigerator for about a week.

Notes

for extra citrus flavor, add the zest of one lemon or half of a grapefruit.

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 86Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 163mgSodium: 71mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!

This recipe for Raspberry Curd and accompanying photos were originally published and written by former Good Life Eats contributing writer Erica Kastner of Buttered Side Up on March 12, 2014.