Raspberry Curd Recipe
Introduction
Raspberry curd is a luscious, tangy spread perfect for breakfast or dessert. Its bright flavor and smooth texture make it a delightful addition to toast, scones, or cakes.
Ingredients
- 2 cups fresh raspberries
- 3/4 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Instructions
- Step 1: Combine raspberries, sugar, eggs, butter, and lemon juice in a heatproof bowl.
- Step 2: Set the bowl over a pot of simmering water, stirring constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- Step 3: Remove from heat and strain the mixture through a fine mesh sieve to remove seeds.
- Step 4: Let the curd cool to room temperature, then refrigerate until chilled and set.
Tips & Variations
- Use frozen raspberries when fresh are out of season; thaw before cooking.
- For a smoother curd, press with the back of a spoon while straining to extract more juice.
- Substitute lemon juice with lime juice for a different citrus note.
Storage
Store raspberry curd in an airtight container in the refrigerator for up to one week. For longer storage, freeze in small portions and thaw in the refrigerator before use. Reheat gently if desired, but avoid boiling as it may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought frozen raspberries?
Yes, frozen raspberries work well. Thaw them completely before starting to ensure even cooking and a smooth curd.
How thick should the curd be when done?
The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it. It will thicken further as it cools.
PrintRaspberry Curd Recipe
A tangy and creamy Raspberry Curd, perfect for spreading on toast, filling pastries, or adding a fruity twist to desserts. This homemade curd combines fresh raspberries with eggs, sugar, butter, and lemon juice, gently cooked until thickened and then strained for a smooth, vibrant result.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 1 1/2 cups 1x
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: British
Ingredients
Ingredients
- 2 cups fresh raspberries
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into pieces
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Combine Ingredients: In a medium saucepan, add the raspberries, sugar, eggs, and lemon juice. Whisk them together to blend thoroughly before heating.
- Cook the Mixture: Place the saucepan over medium-low heat. Cook the mixture gently, stirring constantly to prevent curdling, until it thickens enough to coat the back of a spoon. This process usually takes about 10-15 minutes.
- Strain the Curd: Remove the pan from heat and pass the curd through a fine mesh sieve to remove seeds and lumps, ensuring a smooth texture.
- Add Butter: Stir in the butter pieces gradually until fully melted and incorporated, adding richness and silkiness to the curd.
- Cool and Store: Transfer the raspberry curd to a clean jar or container. Let it cool to room temperature, then refrigerate until chilled and set, about 2 hours.
Notes
- Use fresh or thawed frozen raspberries for best results.
- Constant stirring is key to prevent the eggs from scrambling during cooking.
- Once cooled, raspberry curd can be stored in the refrigerator for up to 1 week.
- This curd works wonderfully as a spread, dessert topping, or cake filling.
Keywords: raspberry curd, fruit curd, raspberry spread, homemade curd, raspberry dessert topping
