Raspberry Curd

Raspberry Curd is one of the simplest fruit curds you can make and it has so many uses! It’s the perfect way to use up extra egg yolks and any fresh or frozen raspberries you have on hand.

If you love the sweet-tart flavor of lemon curd, you’re going to love this raspberry version. Yes, that’s right, you can make so many kinds of fruit curds besides just lemon!

This quick and easy recipe for raspberry curd is one of my all-time favorites. It’s a deceptively simple recipe (just 6 basic ingredients!) that delivers big, bold, fresh raspberry flavor.

You can make this curd using fresh or frozen raspberries without having to adjust the recipe steps whatsoever. Slather raspberry curd onto scones, toast, waffles, pancakes, and more!

Raspberry Curd Ingredients

Thankfully, the ingredients in this recipe are few and they’re all really simple. Check your fridge and pantry, because you might have everything on hand already.

• Raspberries – Fresh is preferred for their slightly sweeter flavor, but frozen works just as well.
• Unsalted Butter – I usually add a pinch of salt to the curd rather than use salted butter, which can sometimes make fruit curds taste too salty.
• Granulated Sugar – Don’t use brown sugar, which has a stronger caramel flavor that would overwhelm the raspberries.
• Citrus Juice – I prefer using grapefruit juice, but lemon juice works too.
• Egg Yolks – Make any fruit curd taste super rich and gives it a glossy sheen.

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

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!

1. Put all of the ingredients into a pot.
2. Cook the mixture until thickened.
3. Stir in some room temperature butter.
4. Strain through a fine mesh sieve to remove the seeds. That’s it!

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.

Katie’s Tip: Not sure whether your raspberry curd is done cooking? It should be thick enough to coat the back of a spoon when it’s finished cooking. To test this, 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 curd is done!

Ways to Use 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 this fruit curd that I’m sure you’ll find yourself making it often, especially since it is so easy!

• As a topping for oatmeal, toast, multi-grain pancakes, waffles, or scones
• Swirled into yogurt or no churn ice cream
• Slathered between the layers of a layer cake
• Drizzled on fruit with whipped cream
• As a filling for French macaroons, cupcakes, or crepes
• In a tart shell
• Layered in brownie parfaits
• Marbled with cheesecake
• On pavlova

Storage and Freezing Instructions

This raspberry curd should be stored in an airtight container in the refrigerator. It will last up to one week.

Katie’s Tip: 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.

How to Freeze Raspberry Curd

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.
6. To thaw: Place the container of frozen raspberry curd in the refrigerator to thaw. I recommend doing this the day before you plan to use it.

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.