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Raspberry Curd (The Best Recipe!)

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

a jar of raspberry curd with a white spoon

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.

photo of raspberry curd ingredients: fresh raspberries in a ramekin on a wooden surface

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
  • unsalted butter
  • evaporated cane juice (or granulated sugar)
  • fresh grapefruit juice (or fresh 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.

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!

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.

photo of a way to use raspberry curd: an english muffin on a white plate with butter and raspberry curd

Save this Raspberry Curd Recipe to Pinterest!

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:

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.

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:

  1. First, cool the cooked raspberry curd completely.
  2. Once cooled to room temperature, place the raspberry curd in a freezer-safe container.
  3. Place a piece of plastic wrap on the surface of the curd.
  4. Then, seal the container with the lid.
  5. 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.

photo of a jar filled with raspberry curd on a table with linens

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 with @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!

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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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 cup 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.

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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!

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.

Lori

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...

Wendy

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?

Katie

Thursday 1st of September 2022

That is just the method used in this recipe.

Cheryl

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.

Katie

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!

Cheryl

Thursday 12th of May 2022

Is the curd thick enough to use as a filling between cake layers?

Katie

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!

Liz

Saturday 23rd of April 2022

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!

Katie

Sunday 24th of April 2022

That sounds delicious! Glad it worked out well!

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