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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.

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.

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 in a ramekin on a wooden surface
  • 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.

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

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.

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! Check out these suggestions:

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.

a jar filled with raspberry curd on a table

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?

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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!


  • 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


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

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More Fruit and Citrus Curd Recipes


Monday 13th of September 2021

Screen obscured 60% due to ads. So many of these recipe sites are honeypots to get ad revenue.


Tuesday 14th of September 2021

Hi David,

I wanted to take a moment to respond to your recent feedback on my website. For your reference, if you don’t recall your feedback, it was as follows: Screen obscured 60% due to ads. So many of these recipe sites are honeypots to get ad revenue.

If by this you mean a one woman operation who creates, tests, photographs, and writes all of these recipes at no charge to you yet at the cost of thousands per year on my end just to keep the website online, then yes I do use this recipe site as a means to get ad revenue. This website is my job and the income I earn supports my family.

If you find the ads too intrusive, there is a handy button slightly under the recipe title that reads “Jump to Recipe” which will take you straight to the recipe and allow you to skip all of the educational content along with the ads. From there you can click “print recipe” and print the recipe without any ads or additional information for your records to keep. All at no charge to you. I hope this informations makes for a more enjoyable user experience for you. If you are unable to find the button, let me know. I am happy to send you a tutorial on how to locate it.

Have a nice day! Katie


Thursday 19th of August 2021

Do you think I could substitute another Berry with the same texture, for the Raspberries? Like, say Blackberries


Friday 20th of August 2021

I haven't tried that yet but I don't see why not. Let me know how the experiment goes!

Karissa Garr

Thursday 7th of January 2021

Do you think I could make this dairy free by substituting coconut oil for the butter?


Saturday 9th of January 2021

In this recipe: Coconut Lemon Curd, I used part butter and part coconut oil, but I've never used all coconut oil in a curd recipe. It would probably work, but it would definitely have a coconut taste to it. If you do try it, let me know how it goes so I can include that in the post for anyone else who would like to make it dairy-free.


Saturday 24th of October 2020

hi, how do i prevent the eggs from scrambling in my curd?


Sunday 25th of October 2020

Hi, beat the eggs first before adding to the pan, then when mixing in mix with a whisk to beat the mixture together. Then, using a whisk to stir stirring frequently while cooking will prevent this.


Friday 2nd of October 2020

Hi! I would like to put this curd in between cookies like macarons or alfajores do you think it would be too runny and in need of a buttercream fence or would the curd be just fine on it's own and not run out of the sides? Also would it be okay use already pureed raspberries instead of the frozen ones? Thanks for the lovely recipe!


Saturday 3rd of October 2020

Hi, I would do a fence just to be safe so you don't have any leakage. Also if you refrigerate the curd before using it as a filling it will be thicker than it will when it is warm. Yes, I think using pureed raspberries would be fine

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