Raspberry Curd

by Sage Bakes
Jump to Recipe

Raspberry Curd

Raspberry Curd is a tangy, sweet, and creamy treat that pairs perfectly with pastries, toast, and as a filling for cupcakes and cakes. The vibrant raspberry flavor shines through with a smooth, buttery finish, making it a delightful addition to any dessert.
By:
Ingredients
  • -2 large eggs
  • -2 large egg yolks
  • -100 g sugar
  • -1/4 teaspoon salt
  • -300g raspberries fresh or frozen
  • -1 lemon, juiced,
  • -120 g butter cold, cut into small cubes (if using salted butter don’t add extra salt)
Directions
Step 1
In a saucepan, add and whisk the egg yolks, whole eggs, salt, and sugar.
Step 2
Add the raspberries and lemon juice into the pan.
Step 3
Heat on medium-low heat, stirring constantly. You want to heat it until it comes to a simmer and thickens, for about 10 minutes. Make sure to keep stirring so it doesn’t burn.
Step 4
Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds.
Step 5
Transfer the raspberry curd into a bowl or jar, add all the butter and stir to melt. Once smooth and melted, place a piece of plastic film or parchment paper right onto the surface so that the curd doesn’t form a film. If your butter doesn’t melt you can heat it up again in the saucepan on low heat to speed up the process and then transfer to a bowl.
Step 6
Refrigerate for at least 2 hours or until it becomes cold and thick. Enjoy!