This easy raspberry curd is fresh, creamy and full of bright, bold flavor. It makes a wonderful spread for breakfast or an elegant filling for pastries and cakes.
Why we love this recipe
This simple 5-ingredient raspberry curd is an excellent way to showcase ripe raspberries by turning them into a smooth, tangy fruit spread. It works beautifully with fresh or frozen berries, so you can enjoy it year-round.
Use it on toast, scones, waffles, crepes and pancakes, or spoon it over ice cream and yogurt. It also makes a bright, flavorful filling and topping for macarons, cakes and tarts.
Ingredients
Scroll down to the recipe card below for exact quantities
What raspberry curd contains:
- Raspberries – fresh or thawed frozen, blended into a smooth puree. You can also use a store-bought raspberry puree if it’s 100% raspberries with no added sugar.
- Egg yolks – room temperature yolks give the curd its rich, velvety texture. (Save the whites for another use if you like.)
- Sugar – caster or fine granulated sugar to balance the tartness.
- Butter – unsalted and at room temperature, cut into small cubes so it melts quickly into the hot curd.
Optional ingredients
- Cornstarch – a tablespoon helps thicken the curd if you need a firmer filling for tarts or pastries.
- Salt and/or vanilla – small amounts enhance the fruit flavor.
I usually add lemon juice or zest to fruit curds, but with raspberries I often skip it because the berries themselves are pleasantly tart and the sugar level here is moderate.
How to make raspberry curd, step-by-step
- Blend the raspberries until smooth using an immersion blender or a stand blender.
- Pass the puree through a fine-mesh sieve into a medium non-reactive saucepan, pressing to extract the flesh and discard the seeds.
- Add the sugar and egg yolks to the saucepan and whisk to combine. If using cornstarch, whisk it in now.
- Place the pan over low heat. Stir constantly with a heatproof spatula or wooden spoon for 3–4 minutes until the sugar dissolves and the mixture begins to thicken slightly. Keep the heat low so the eggs don’t scramble; the curd should simmer gently and never boil.
- Add the butter, a few cubes at a time, stirring until each addition is fully incorporated.
- Continue cooking and stirring for another 5–8 minutes, depending on your stove and pan size, until the curd coats the back of a spoon. If you have a thermometer, the curd is done at about 82°C (180°F).
- For an extra-smooth texture, pass the cooked curd through a fine sieve to remove any stray seeds or cooked egg bits.
- Transfer the curd to a clean jar or bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, preferably overnight, to fully set.
Recipe FAQs
Both are cooked slowly and rely on eggs for thickening. Curd is typically fruit-flavored using juice or puree, while custard is usually dairy-based (milk or cream).
Direct heat is quicker but requires careful stirring over low heat to avoid scrambling the eggs. An indirect heat (double boiler) method is gentler, reducing the risk of overcooking, though it takes longer.
Either use a thermometer (about 82°C / 180°F) or test by coating the back of a spoon: draw a line through the curd and if the line stays clear, the curd is ready.
How to use raspberry curd
- Spread on waffles, pancakes, crepes, french toast, scones, or stir into yogurt and ice cream.
- Use as a filling for macarons, tarts and layer cakes, or as a topping for cheesecakes and other desserts.
- Drizzle over panna cotta, pavlova or mousse, or spoon it straight from the jar for a quick treat.
Tips & troubleshooting
- Use a heavy-bottomed, non-reactive saucepan to avoid metallic flavors from acidic fruit.
- For an ultra-smooth curd, strain it after cooking to remove seeds and any cooked egg bits.
- If the curd becomes lumpy, it likely overheated. Strain to remove cooked bits and, if needed, blend briefly to smooth the texture.
- If the curd won’t thicken, continue cooking over low heat and stirring patiently; it will also firm up more as it chills.
Storing & freezing
Store raspberry curd in the refrigerator in a sealed jar or airtight container. It’s best eaten within a week. Because this recipe is not heavily sugared, it’s not suitable for safe shelf-stable canning. Freezing is possible but may alter the texture, so fresh is best.
More berry sauces
- Raspberry compote
- Blueberry compote
- Strawberry coulis
- Raspberry coulis
- Mixed berry compote
Made this recipe? Leave a comment below and tag your photo on Instagram @a.baking.journey to show us your creation!
Recipe
Raspberry Curd
Cook Time: 15 mins |
Chill: 2 hrs |
Total: 2 hrs 20 mins
Ingredients
- 200 g (7 oz) raspberries, fresh or frozen and thawed
- 4 large egg yolks, room temperature
- 100 g (1/2 cup) caster sugar
- 1 tbsp cornstarch (optional)
- 100 g (about 6½ tbsp) unsalted butter, cubed and at room temperature
Instructions
- Blend the raspberries until very smooth, then press through a fine mesh sieve into a medium heavy-bottomed saucepan, discarding seeds.
- Whisk in the egg yolks and sugar, and stir in cornstarch if using.
- Cook over low heat, stirring constantly, for 3–4 minutes until the sugar dissolves and the mixture begins to thicken slightly.
- Add butter a few cubes at a time, stirring until each addition melts and is incorporated.
- Continue to cook and stir for another 5–8 minutes until the curd coats the back of a spoon or reaches about 82°C (180°F).
- Optional: strain the curd again for extra smoothness.
- Transfer to a clean jar or bowl, press plastic wrap onto the surface, cool 30 minutes at room temperature, then refrigerate for at least 2 hours or overnight.
Notes
- Add cornstarch if you need a thicker curd for tart fillings; it will thicken more quickly if used.
- Keep the heat low to prevent scrambling the eggs — the curd should only simmer, never boil.
- Cooking time varies by stove and pan size; be patient and keep stirring until the curd thickens.
Nutrition (total)
Calories: 1468 | Carbohydrates: 133 g | Protein: 15 g | Fat: 102 g | Sugar: 109 g