This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Yoly

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium-low heat.

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  • Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.

  • Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Nutrition Facts

140 calories; protein 1.6g 3% DV; carbohydrates 16.1g 5% DV; fat 8.1g 13% DV; cholesterol 117.7mg 39% DV; sodium 69.1mg 3% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2020
This recipe worked great for me! Deliciously rich creamy curd that I would have been happy to just eat warm with a spoon! Looking at other reviews and from my experience, don't take 8-10 minutes cook timetoo literally. There are a lot of factors like the temperature of your eggs and berries, your stove, etc. My best tip for all curds is to whisk until they feel noticeably more difficult to whisk, usually around 160F with an instant read thermometer. (also, at the start I gave it a good blitz with my stick blender to ensure I was getting all the juices and make it easier to whisk as with a citrus curd!) Read More

Most helpful critical review

Rating: 3 stars
04/08/2020
It didn’t thicken quite as I had hoped Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
02/23/2020
too much egg. Read More
Rating: 5 stars
07/01/2020
This recipe worked great for me! Deliciously rich creamy curd that I would have been happy to just eat warm with a spoon! Looking at other reviews and from my experience, don't take 8-10 minutes cook timetoo literally. There are a lot of factors like the temperature of your eggs and berries, your stove, etc. My best tip for all curds is to whisk until they feel noticeably more difficult to whisk, usually around 160F with an instant read thermometer. (also, at the start I gave it a good blitz with my stick blender to ensure I was getting all the juices and make it easier to whisk as with a citrus curd!) Read More
Rating: 5 stars
04/20/2019
Very easy to make I double the sugar to make it sweeter because my raspberries were extra tart. Read More
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Rating: 3 stars
04/08/2020
It didn’t thicken quite as I had hoped Read More
Rating: 5 stars
04/26/2020
I used the sauce in a cheesecake. I used 5 egg yolks and 1 1/4 cups of sugar. My first time working with raspberries. I love this recipe so much that it will be raspberry cheesecake for everyone!!! Read More