Luscious Raspberry Curd
Elevate your dessert game with this Luscious Raspberry Curd—a velvety, tangy-sweet spread that bursts with the vibrant flavor of fresh raspberries. Made with simple ingredients like juicy raspberries, fresh lemon juice, creamy butter, and a trio of whisked eggs, this homemade curd is as versatile as it is delicious. Perfectly smooth thanks to straining the seeds, it’s gently cooked over a double boiler to achieve a luxuriously thick texture that’s ideal for spreading on toast, filling pastries, or dolloping over yogurt. Ready in just 25 minutes with a pop of optional lemon zest for extra zing, this raspberry curd keeps beautifully in the fridge, making it a go-to recipe for any berry lover.
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Recipe Information
Ingredients
- 300 grams fresh raspberries
- 150 grams granulated sugar
- 85 grams unsalted butter
- 3 pieces large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (optional)
Instructions
Place the raspberries in a medium saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and release their juices.
Using a fine-mesh sieve, strain the raspberry mixture into a bowl to remove the seeds, pressing with the back of a spoon to extract as much liquid as possible. Discard the seeds.
In a clean, medium-sized, heatproof mixing bowl, whisk together the strained raspberry puree, granulated sugar, lemon juice, and lemon zest (if using).
Place the bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water) to create a double boiler. Add the butter, cut into small cubes, to the mixture and stir until melted.
In a separate small bowl, lightly whisk the eggs. Gradually pour the eggs into the raspberry mixture, whisking constantly to avoid curdling.
Continue to cook the mixture over the double boiler, stirring constantly with a silicone spatula or whisk, until it thickens enough to coat the back of a spoon, about 10-15 minutes.
Once thickened, remove the raspberry curd from the heat and pour it into a sterilized jar or storage container.
Let the curd cool to room temperature before sealing with a lid and refrigerating. Store in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 164.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
