Skip to Content

Raspberry Curd

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

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.

Save this Raspberry Curd Recipe to Pinterest!

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

You can use fresh or frozen berries in this recipe. 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.

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

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.

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. Afterwards, you’ll strain to remove the seeds.

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
  • fine mesh strainer
  • a wooden spoon
  • whisk
  • jar or other lidded storage container

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

How to Serve Raspberry Curd with Dessert

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

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

Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!

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.

Raspberry Curd

Raspberry Curd

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

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

Ingredients

  • 12 ounces frozen raspberries, completely thawed
  • 1/2 cup (1 stick) butter
  • 3/4 evaporated cane juice (or granulated sugar)
  • 2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
  • 6 large egg yolks
  • pinch of salt

Instructions

  1. Have ready a fine-mesh sieve placed over a heat-proof bowl.
  2. In a medium, heavy bottomed saucepan, melt the butter over medium heat.
  3. Add the berries and any juices, sugar, grapefruit juice, egg yolks and salt.
  4. Cook over medium, stirring frequently and mashing the berries, until thickened, about 5-10 minutes.
  5. Strain through the prepared sieve, mashing the berries with a spoon.
  6. Discard the seeds and other solids.
  7. Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface.
  8. Cover and refrigerate until completely cooled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 8 Serving 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 recipe?

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!

More Fruit and Citrus Curd Recipes

Previous
Kitchen Tip: Trick for Cutting Butter into Flour
Check out our Reader Favorite Top 20 Cinco de Mayo Recipes! These ideas will help you build a party menu that will keep your guests coming back for more . . . and even more.
Next
Top Cinco de Mayo Recipes

Zelda

Monday 25th of May 2020

I want to make this curd and layer it in a geometric entremet cake. I need it to be really thick, so I’m thinking of adding gelatin to it. Any idea when I would add the gelatin powder?

Julie

Sunday 19th of July 2020

@Katie,

The gelatin needs to be bloomed in liquid (not lemon juice as it will affect the gelling potential ) in liquid and the when fully hydrated it should either be liquified in the microwave (don’t go above 140 degrees) or stored I to something hot (but not bitter than 140 degrees). Overheating and too much acid can affect the gel. Hydrating powdered gelatin and sheet gelatin are a different process.

Katie

Friday 29th of May 2020

Usually gelatin needs to be dissolved in a bit of liquid before adding to a recipe, I believe. I don't have a ton of experience with gelatin. But I would guess to dissolve in a portion of the lemon juice and then stir that in when adding the other ingredients and making sure it is fully distributed in the curd before chilling. Sorry for my delay in reply. Let me know how your experiment goes! :)

Racquel

Sunday 10th of November 2019

Hi there! Just curious, is there a reason why it needs to be thawed raspberries vs. fresh raspberries? Thanks a lot!! 

Katie

Monday 11th of November 2019

You can use fresh as well if you like. 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.

Karen Leeanne

Wednesday 15th of March 2017

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 :) FYI.. I didn't wait for the berries to defrost and it still worked perfectly. Just a few extra minutes to cook

Teags

Tuesday 28th of July 2015

I want to make this, but what i'm looking for is a curd with some real punch. It will be going in the middle of mud cupcakes with a chocolate mousse buttercream on top so I really want it to cut through all that chocolate. Do you think this would do that, or should I possibly add just half a cup of sugar?

Erica Lea | Buttered Side Up

Friday 31st of July 2015

Oops, I meant *wasn't uber tart. :)

Erica Lea | Buttered Side Up

Friday 31st of July 2015

If I remember correctly, this was uber tart. So if that's the flavor you're going for, you might want to reduce the sugar.

Helen

Wednesday 3rd of June 2015

How long will it keep? And, could it be preserved using some sort of canning method? Thanks :-)

Erica Lea | Buttered Side Up

Wednesday 10th of June 2015

I'm not sure how long it will last in the refrigerator, but I would think at least a week. And I've seen cans of lemon curd for sale, so I'm sure it could be done at home as well!