This post may contain affiliate links, which means I may receive a small commission, at no extra cost to you, when you make a purchase. Please check out my disclosure policy for more info.
This creamy and tangy raspberry curd recipe is perfect for filling pies or topping waffles.
Curd is one of those things that sounds scary and seems difficult to make, but it really isn’t. The ingredients and steps are actually really simple. The hardest part is the consistent stirring, but hey, you’ll get a nice arm workout out of it.
Raspberry curd is probably favorite curd recipe. I love the way the fat from the butter and eggs cuts through the tartness from the raspberries without masking it or requiring a ton of sugar.
How To Use Raspberry Curd
- Spread on a piece of warm sourdough or Irish soda bread.
- Topping for waffles and pancakes
- Drizzle over cake
- Layer into chia pudding
- Fill cupcakes or donuts
- Roll into creps
- Drizzle over ice cream
- Use as tart filling
12 oz fresh or frozen raspberries
3/4 cup granulated sugar
1 tbsp lemon juice
1 stick of butter, cut into small cubes
- Prepare a large bowl with a fine-mesh sieve.
- In a medium, heat-proof bowl, whisk together eggs, sugar, and lemon juice. Place the bowl over a saucepan of simmering water and add in the raspberries.
- Cook on medium heat, whisking consistently until the mixture becomes thick (this could take 10-20 minutes). The mixture should coat the back of a wooden spoon.
- Carefully remove from heat and immediately push the mixture through the sieve.
- Add butter a few cubes at a time, and whisk until completely incorporated.
- Cover and refrigerate for at least four hours. The curd will thicken more as it cools. This can be stored in an airtight container in the fridge for up to a week.