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Creamy Raspberry Curd Recipe

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★★★★★

4.5 from 136 reviews

A luscious and vibrant Raspberry Curd made by gently cooking fresh raspberries with sugar and eggs until thickened, then enriched with creamy butter for a smooth, spreadable texture perfect for toast, desserts, or as a filling.

Ingredients

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Ingredients

  • 2 cups fresh raspberries
  • 1 cup granulated sugar
  • 3 large eggs, beaten
  • 4 tablespoons unsalted butter, cut into pieces

Instructions

  1. Cook the raspberries: In a medium saucepan over medium heat, combine the fresh raspberries and sugar. Cook, stirring occasionally, until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes.
  2. Add the eggs: Gradually add the beaten eggs to the raspberry mixture, stirring constantly to prevent curdling.
  3. Thicken the curd: Continue to cook the mixture on low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil to avoid scrambling the eggs.
  4. Stir in the butter: Remove the saucepan from heat and immediately stir in the butter pieces one at a time until fully melted and incorporated, creating a smooth texture.
  5. Strain the curd: For an extra smooth curd, strain the mixture through a fine mesh sieve to remove seeds and any cooked egg bits.
  6. Cool and store: Transfer the curd to a clean jar or container, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until chilled and set, about 2 hours.

Notes

  • Use fresh or frozen raspberries, but thaw frozen completely and drain excess liquid.
  • Stir constantly when cooking with eggs to avoid curdling.
  • Store raspberry curd in the refrigerator for up to one week.
  • This curd can be used as a spread, filling for cakes, or topping for desserts like cheesecake.

Keywords: raspberry curd, fruit curd, raspberry spread, berry curd, homemade curd, breakfast spread

Find it online: https://messykitchenmagic.com/creamy-raspberry-curd-recipe/