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Raspberry Curd
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5 from 25 votes

Raspberry Curd

A delicious fruit curd full of tart sweet fresh raspberries that's amazing on top of biscuits or on top of vanilla ice cream.
Prep Time10 mins
Cook Time20 mins
Cooling Time4 hrs
Total Time30 mins
Course: Dessert
Cuisine: English
Servings: 2 cups
Calories: 403kcal


  • 16 ounces (454 grams) fresh raspberries
  • 1/2 cup (100 grams) white sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 2 (100 grams) whole eggs
  • 4 (80 grams) egg yolks
  • 8 tablespoons unsalted butter room temperature


  • Place the raspberries, 1/4 cup of sugar, 1/4 teaspoon of salt, and 2 tablespoons of water in a 3-quart non-reactive saucepan. Cook the raspberries over medium heat until they start to break down. Use a potato masker to completely break down the berries Strain the berries through a fine-mesh strainer to remove the seeds. You should have 1 cup of puree. Allow the raspberries to cool to room temperature. Add the lemon juice and remaining 1/4 cup of sugar and taste the mixture. If it is still a little tart add additional sugar 1 tablespoon at a time until desired sweetness is reached.
  • Place the raspberry puree back in the 3-quart saucepan. Rinse and dry the bowl and place it next to the stove with a medium-coarse strainer Add the whole eggs and egg yolks to the raspberry-lemon mixture and whisk to combine.
  • Cook the curd over medium-low heat, stirring constantly with silicone spatula or metal whisk, until the mixture is thickened and registers 180 degrees in multiple spots, 5 to 7 minutes.
  • Off heat, whisk in the butter one tablespoon at a time until incorporated. Strain curd through the medium-coarse strainer into the bowl. Press a piece of plastic wrap directly onto surface of the curd and refrigerate for at least 3 hours to chill and thicken it. (Curd can be refrigerated for up to 7 days.)


Calories: 403kcal | Carbohydrates: 71g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 359mg | Sodium: 364mg | Potassium: 337mg | Fiber: 11g | Sugar: 58g | Vitamin A: 553IU | Vitamin C: 45mg | Calcium: 90mg | Iron: 2mg