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.
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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
- evaporated cane juice (or granulated sugar)
- grapefruit juice (or lemon juice)
- egg yolks
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
- 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
- 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
- Drizzled on Fruit with Whipped Cream
- Filling in French Macaroons
- Between Cake Layers
- Inside Crepes
- In a Tart Shell
- Layered in Brownie Parfaits
- As a Cupcake Filling
- Swirled in No Churn Ice Cream
- Marbled with Cheesecake
- On Pavlova
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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
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.
- 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
- Have ready a fine-mesh sieve placed over a heat-proof bowl.
- In a medium, heavy bottomed saucepan, melt the butter over medium heat.
- Add the berries and any juices, sugar, grapefruit juice, egg yolks and salt.
- Cook over medium, stirring frequently and mashing the berries, until thickened, about 5-10 minutes.
- Strain through the prepared sieve, mashing the berries with a spoon.
- Discard the seeds and other solids.
- Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface.
- Cover and refrigerate until completely cooled.
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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.