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.
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
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.
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.
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.
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.
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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 Cut Oatmeal
- Pancake or Waffle Topping
- Swirled into Yogurt
- Spread on Toast
- On top of Scones
- Inside donuts as a filling
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:
- Drizzled on Fruit with Whipped Cream
- As a macaroon filling in French Macaroons
- Between Cake Layers on a layer cake
- Inside Crepes
- In a Tart Shell
- Layered in Brownie Parfaits
- As a Cupcake Filling
- Swirled in No Churn Ice Cream or Vanilla Ice Cream
- Marbled with Cheesecake
- On Pavlova
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.
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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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 @goodlifeeats and #goodlifeeatsrecipes. I’d love to see how you decided to use this raspberry curd!
Have you ever fruit curd before? What is your favorite type?
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!
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.
This Homemade Orange Curd is 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 is 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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A lovely red curd that's slightly tangy - perfect for spreading on scones or toast!
- 2 tablespoons freshly squeezed grapefruit juice (or lemon juice)
- 3/4 cup granulated sugar (or evaporated cane juice)
- 12 ounces fresh ripe raspberries
- pinch of salt
- 6 large egg yolks
- 1/2 cup (1 stick) butter
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.
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Nutrition InformationYield 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.
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.
Tuesday 4th of April 2023
Making this as I type... have you tried this without straining it? I'd like it to be a little thicker, and I'm wondering if that would help it stay just a little thicker.
Tuesday 4th of April 2023
I have not tried straining it. It will thicken up as it chills.
Tuesday 20th of September 2022
Wow this sounds so good. I make lemon curd alot. Still haven't gotten it to where I don't taste the yolks but I think then I was using farm fresh eggs now I store buy . Hope this turns out right thanks for the tips on curd flavors...
Wednesday 31st of August 2022
Why does the recipe say to melt the butter as one of the first steps instead of stirring it in at the end as with most curd recipes?
Thursday 1st of September 2022
That is just the method used in this recipe.
Sunday 24th of July 2022
Would this curd lend itself to freezing? I have a large raspberry harvest and would like to make this recipe several times over! Thanks in advance.
Sunday 24th of July 2022
Yes! I haven't had a chance to update the post with the freezing instructions, but you can find them in the lemon curd post. The method will be the same. Let me know if you have any questions. Happy to help!
Thursday 12th of May 2022
Is the curd thick enough to use as a filling between cake layers?
Thursday 12th of May 2022
Yes it is. I do recommend piping some of the frosting around the edge of the cake (like an outline, if that makes sense) and adding the curd inside the outline because that will ensure that none of it leaks out or gets mixed when frosting the exterior of the cake. Hope that helps!