Raspberry 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
Scale
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
Find it online: https://savorandsimmer.com/raspberry-curd-recipe/
