Creamy Raspberry Curd
Raspberry curd is smooth and creamy, velvety sweet with light tartness and amazing on pastries or right out of the jar. Meet your new favorite sweet treat.
Lemon curd became one of my favorite things a few years ago. I had never had it, however I never knew it existed either. I was never a person who enjoyed jellies, and I really only loved my grandmother’s raspberry freezer jam. But once I experienced curd for the first time I was hooked. Raspberries are one of my favorite berries, especially with those memories of freezer jam and eating flats of fresh raspberries from the farm stand near my grandmother’s house. So I set out to create a raspberry curd to compliment my lemon curd.
Baking Notes & Tips
I personally always make curd over a double boiler. This just helps provide a more gentle heat when you are cooking the eggs and helps prevent them from scrambling. It’s not necessary, but it’s quite helpful. If you choose to cook this directly in a pot, if you have something that isn’t stainless I would choose that. The acidity in raspberries can interact with the metal in the pan creating a metallic taste. I use a glass bowl over a stainless pot with 1-2 inches of water and a silicone whisk and spatula.
When I make lemon curd I only use egg yolks. This recipe uses mostly yolks but one whole egg. If you have any allergies or just prefer yolk only berry curd, feel free to substitute to yolk only. Because the raspberries in the recipe are frozen, this curd tends to take slightly longer to cook and reach the correct temperature. Make sure your raspberry curd reaches 170F to ensure your eggs are heated to the point of safety.
Raspberry Curd Key Ingredients
- Raspberries – Clearly, raspberries are the key ingredient. I tested this exclusively with frozen, but you definitely can you use fresh. Honestly there won’t be much difference except frozen tends to be less expensive and always available. Use whatever you have and prefer.
- Lemon – Technically this is an optional ingredient, however a little lemon juice or lemon zest always helps bring out the berry flavor in things. Just like how a little salt can make something sweet taste more balanced and better depth of flavor.
- Butter – Butter is a big part of what makes curd so velvety and rich. It adds a lot of fat, so if you can spring for higher butterfat butter like European types I would go for it. But I tested this with traditional American store brand as well and it is equally delicious.
Ingredients
- 300 g Raspberries 10.5 oz
- 1 large Egg
- 2 large Egg Yolks
- ½ med Lemon, zested
- 100 g Granulated sugar
- pinch Sea salt
- 5 tbsp Unsalted butter cold
Instructions
- Add a pot of water with about 1-2 inches of water on the stove and bring to a low boil.
- In a large bowl, add your egg and yolks, lemon zest, raspberries, sugar, salt and stir.300 g Raspberries | 1 large Egg | 2 large Egg Yolks | ½ med Lemon, zested | 100 g Granulated sugar | pinch Sea salt
- Place the bowl over the water and stir frequently.
- If you are using frozen raspberries, the curd will take a little bit longer to cook especially over a double boiler. It should take about 20 minutes for the mixture to thicken and reach 170°F which is where the eggs are in a safe zone temperature wise.
- Remove the bowl from the heat and add your butter.5 tbsp Unsalted butter
- Stir the butter into the curd until completely melted.
- Pour the curd through a strainer into a bowl. The curd will be thick and take a few minutes of stirring and scraping the bottom of the strainer to get it all through. Discard the seeds in the strainer.
- Either leave in the bowl or transfer to a jar. Place a layer of plastic wrap over the top right against the curd to prevent a film from forming.
- Place in the refrigerator to chill for about 8 hours.
- Curd will keep in the refrigerator for 7-10 days but will keep in the freezer for at least 6 months. Enjoy on pastries, toast, or even ice cream.
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