Homemade Raspberry Curd

Raspberries are the perfect fruit to make a curd with- this recipe is super easy and you end up with the perfect curd to fill a cake with, spread on toast, or eat with pancakes.

You can make curd with most types of fruit, but I really love the tart fruit varieties best. This is the perfect sweet and tart sauce to keep tucked away in your fridge for a little treat, or to use up raspberries that are on their last leg. Let me show you how to make it!

How to Make Homemade Raspberry Curd

All of the ingredients you need for this recipe are pretty simple, and you don’t need much. We’re starting out with a pint of fresh raspberries, some fresh lemon juice, sugar, and a little bit of salt.

Throw those into a medium saucepan and stir together until everything is combined. Then add in your two beaten eggs and stir everything together until well combined. Cook the mixture over low-medium heat and stir it often as it heats up. It should become thick after about 8-10 minutes.

Once the mixture is thick, remove it from the heat and use an immersion blender to blend everything together until smooth. Stir in the butter while the mixture is still warm until it’s melted through.

Then press the mixture through a fine mesh sieve to remove all of the raspberry seeds- this is optional, and you can keep the seeds in if you prefer.

And that’s it- it’s off to the fridge to chill for a few hours before it’s ready to serve on pancakes, toast, or to fill a cake. However you enjoy it, this is the perfect raspberry curd recipe!

Tips & Tricks for the Perfect Homemade Raspberry Curd

Here are my tips for the perfect homemade raspberry curd:

• Do I have to use fresh raspberries? No, you can use frozen raspberries if you prefer here without changing anything in the recipe.
• Can I use another fruit? Yes, you can use blackberries, blueberries, or any other tart fruit or fruit juice in place of the raspberries if you like, but the raspberries are a great choice!
• How do I avoid lumps as it cooks? You want to heat up the mixture slowly over low to medium heat and take your time here to avoid overcooking the eggs. However, we’re going to press the mixture through a mesh sieve anyways which will easily remove any lumps and you’ll be left with the perfect curd!
• Do I need to add the butter at the end? The butter helps create a glossy curd that stays thick as it chills so don’t skip it.
• Do I have to blend the mixture once it becomes thick? If you’re using whole berries like we are here, it helps to create a smooth mixture and I recommend blending it with an immersion blender or transferring to a blender to quickly blitz it up.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make adjustments to my recipes. For this recipe, however, all altitudes should work well!

Enjoy!

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Homemade Raspberry Curd

Makes about 1 1/2 cups of curd.

Ingredients

• 1 pint fresh raspberries
• 2 tbs. fresh lemon juice
• 3/4 cup granulated sugar
• 1/8 tsp. salt
• 2 eggs
• 2 tbs. butter

Instructions

1. In a medium saucepan over medium heat, stir together the raspberries, lemon juice, sugar, and salt until well combined.
2. In a small bowl, beat the eggs to break them up, and then add the eggs into the raspberry mixture.
3. Cook the mixture, whisking constantly, until it begins to bubble and thicken. This should take about 8-10 minutes on medium heat.
4. Remove the pan from the heat and use an immersion blender to blend the mixture until smooth. Stir in the butter until melted through.
5. Press the mixture through a fine mesh sieve to remove any seeds using a rubber spatula- The mixture should be thick so this may take a few minutes.
6. Store the curd in an airtight container and chill for at least two hours before serving cold as a cake filling or pancake topping. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!