Raspberry Curd | Recipe

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Raspberry curd is one recipe that’s a real treat. Zingy, sweet, and fruity – plus it’s so easy to make! It works wonderfully as a filling for Macarons, or as a base for a meringue tart.

There are very few recipes that I will make over and over again. Raspberry curd is one of them. It’s so zingy, delicious, and addictive! 

I find that there’s a few strange things you viewed as a real treat when you were a kid. Aside from the usual chocolate and sweets, I had some strange ones. Carrots were a treat for me, particularly boiled and tossed in butter. Mashed potato was one too. My parents must have been psychological geniuses to get me to think about veggies like that, but I genuinely loved them.

Aside from those weirder things, berries were a huge one for me. Raspberries, Blueberries, and strawberries; such perfection! I actually love them so much that I feel bad using them to cook. For me, you have to be very careful what you use them for, because they’re just so good on their own.

The Perfect Raspberry Curd Recipe

Raspberry curd, however, has won it’s right to use raspberries. It is just so delicious. Like lemon curd, it’s tart and has a good zing, but it has a wonderful sweetness too, all with that great raspberry flavour. 

If you’re not crazy about cornflour (cornstarch), you can substitute it for arrowroot powder. Beware that it will thicken up the more you cook it. I made mine very thick for piping into macarons, but you can alter your cooking time depending on what you plan to use the curd for. 

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I used frozen Irish raspberries for this. I can’t recommend enough that you buy frozen fruit locally. You’ve probably read a little about the health scares involved with buying imported frozen fruit, so why not give the business to a safe, local source? Alternatively, you can use fresh raspberries – easy peasy! If you’re looking to up the baking level, I use this raspberry curd to make my Zingy & Sweet Raspberry Meringue Tart, which is (to be totally honest), the bomb. Give it a go!

Raspberry Curd
Smooth, tart, and utterly delicious raspberry curd.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 300g frozen raspberries
  2. 110g caster sugar
  3. 2 tbsp corn flour (cornstarch)
  4. 2 tbsp lemon juice
  5. 2 tbsp water
  6. 2 egg yokes
  7. 1 tbsp salted butter
Instructions
  1. Add the raspberries, caster sugar, lemon juice, water, to a saucepan over a medium heat. Stir to combine.
  2. Cook the fruit, allowing it to simmer, until it has completely broken down (approx 10 mins).
  3. Take off the heat and allow to sit until the fruit has cooled a bit (around 10 minutes). Be careful as the mixture will still be hot.
  4. Add the mixture to a food processor and blend for 10 seconds, or until smooth.
  5. Strain the mixture using a fine mesh sieve. Use a spatula or spoon to push through the fruit purée, and help the process along. This will remove the seeds.
  6. In a separate bowl, whisk together the egg yokes and corn flour until you have a loose paste.
  7. Whisk the egg yoke mixture into the puree, over a low/medium heat, and bring to a simmer, stirring constantly. Cook at a simmer for approx. one minute, or until the mixture thickens. It will thicken fast, so be careful here.
  8. Add the tablespoon of butter, and stir until it is melted and totally combined with the curd.
  9. Transfer the curd to a jar, seal tightly, and store in the fridge for atleast 2 hours before use.
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Comments

  1. Leave a Reply

    Robert
    May 12, 2016

    Hi. Great recipe, sounds delicious.

    With the directions you have provided above, will the curd hold its shape if piped?? I’m looking to pipe it on a dacquois in dots interspersed with pastry cream.

    Any reply would be most appreciated. ?

    • Leave a Reply

      Alice | Sauce Pots
      May 12, 2016

      Hi Robert,

      I have used this curd for similar things before and it holds very well! If you’re unsure, just cook it a bit thicker, but remember it does thicken up considerably when cooled! If you cook it a little more to thicken it though, it should work wonderfully 🙂

      Good luck!

      Alice

  2. Leave a Reply

    Celia Deverell
    May 19, 2016

    Looks delicious Alice – can’t wait to try it – how long do you think it will keep ?

    • Leave a Reply

      Alice | Sauce Pots
      May 20, 2016

      Hi Celia,

      As it’s fruit and eggs, this curd won’t last too long. But if you keep it in the fridge in an airtight container, it should be good for around a week. Enjoy!

      Alice

    • Leave a Reply

      Shelley
      February 19, 2017

      I’ve kept fruit curds for 2 to 3 weeks refrigerated, can also freeze.

  3. Leave a Reply

    Esther
    July 9, 2016

    You don’t say when to add caster sugar? I added it at the beginning .

    • Leave a Reply

      Alice | Sauce Pots
      July 9, 2016

      Hi Esther,

      You’re absolutely right, add the caster sugar in with the raspberries when you’re cooking them down.

      I’ll amend the recipe now to fix that.

      Alice 🙂

  4. Leave a Reply

    A Warne
    July 14, 2016

    You didn’t say when to add sugar to the recipe, so I didn’t. Thanks for a pot of ruined raspberries.

    • Leave a Reply

      Alice | Sauce Pots
      July 14, 2016

      Hi there,

      Let me assure you that these raspberries aren’t ruined. The curd may be tart as it hasnt been sweetened, but it is still perfectly edible. To sweeten, try using a syrup (agave will work) to stir into the curd and sweeten to taste. It’s best to do this little by little, tasting as you go as agave is quite sweet.

      Alice

    • Leave a Reply

      Lauren
      February 14, 2017

      Always read through a recipe before commencing. I’ve bought published cook books before that have had mistakes in them 🙂

  5. Leave a Reply

    Carrol Klaebe
    August 19, 2016

    would this work with strawberries too

    • Leave a Reply

      Alice | Sauce Pots
      August 21, 2016

      Hi Carol,

      I haven’t tried this recipe for strawberries but it has worked for peaches and blueberries, so I imagine strawberries would work well!

      Alice

  6. Leave a Reply

    Beck
    August 28, 2016

    Thanks so much for sharing this recipe. Sounds delish! I’m looking for dairy free fillings for macarons, for my daughters birthday party. Do you think it would be OK if I omit the butter at the end? Thanks

    • Leave a Reply

      Alice | Sauce Pots
      August 28, 2016

      Hi Beck,

      Yes this recipe works perfectly without the butter (as you can probably guess, I forgot to add the butter on more than one occassion!). It’s not as shiny, but it’s just as tasty and will pipe just as well 🙂 Good luck trying out the recipe!

      Alice

  7. Leave a Reply

    Katarina
    February 9, 2017

    Approximately how much curd do you think this recipe makes?

    • Leave a Reply

      Alice | Sauce Pots
      February 16, 2017

      Hi Katarina,

      For me, this recipe makes one small jar – I would estimate around 350-400mls (though I haven’t measured so I can’t say for sure I’m afraid!).

      Alice

  8. Leave a Reply

    Gail Plaskiewicz
    October 29, 2017

    My mom loves raspberries and I know she would love this. We don’t have a food processor though. Could I use a blender?

  9. Leave a Reply

    Charyke van Wyk
    October 31, 2017

    Hi Alice,
    This recipe looks delicious! I want to use this as a filling for a wedding cake. How long do you think this filling will last inside a cake that has been ganached and covered with icing. I will not be able to keep the cake in the fridge.
    Thanks!
    Charyke 🙂

    • Leave a Reply

      Alice | Sauce Pots
      October 31, 2017

      Hi Charyke,

      That sounds like a beautiful idea – this curd is so vibrant it will be perfect for a cake! If you won’t be able to refrigerate, I’d recommend using pasteurized egg yolks and making the curd as late as possible. As it uses very fresh ingredients, it will spoil quickly, so perhaps no longer than 12 hours if at all possible! I hope that works for you!

      Thanks,
      Alice x

      • Leave a Reply

        Charyke van Wyk
        October 31, 2017

        Thank you Alice 🙂
        I think I’ll do a test run on a smaller cake, then work out my timing accordingly and see what happens. I think the pasteurized yolks might help the process a lot.
        Cx

  10. Leave a Reply

    Tatiana Mannino
    November 5, 2017

    Hi! I was just wondering if you can an approximate yield on this curd recipe?

    • Leave a Reply

      Alice | Sauce Pots
      November 5, 2017

      Hi Tatiana,

      I don’t have a definite measurement, but the jar I used was 250mls and the curd filled this most of the way, so probably around 200mls. It’s not the biggest serving so I’d double/triple this recipe (quadruple it even if you’re feeling wild!) if you’re making it for a large cake, or need a big batch. 🙂

      Thanks,
      Alice x

  11. Leave a Reply

    Gemma Casement
    December 18, 2017

    Nice recipe, I was looking for a curd that would be thick enough to pipe into macarons and this did the trick. I waited until slightly cool and added about 120g butter at the end, smoothed it out with my bamix. Turned out lovely; thick, tart and creamy.

    • Leave a Reply

      Alice | Sauce Pots
      December 18, 2017

      Hi Gemma,

      I’m so glad you liked this recipe – it’s really one of my favorites (I use it for macarons too, it really cuts through the sweetness). Thanks for sharing your feedback 🙂

      Alice x

  12. Leave a Reply

    Melinda
    February 28, 2018

    Hello, I just made this, and it’s come out tasting quite a lot like cornflour! Have I undercooked it? I’m nervous to thicken it up too much with more cooking, but maybe it would help the flavour…appreciate help!

    • Leave a Reply

      Alice | Sauce Pots
      February 28, 2018

      Hi Melinda,

      It sounds like the cornflour May be undercooked and you may also have had less juicy raspberries (I tend to use frozen for this so they have quite a lot of water). In this case, what I’d do is add a little more water to cook for longer, or to boost the flavor more, a little more raspberry purée (if you have time to make it and strain it!).
      But cooking it a little more should help with the cornflour taste 🙂
      I hope that works!
      Alice x

  13. Leave a Reply

    Holly
    June 26, 2018

    Can this be frozen and if so how long do you tuink itll be good for?

    • Leave a Reply

      Alice | Sauce Pots
      June 26, 2018

      Hi Holly,

      I haven’t tried freezing this recipe but it should freeze ok for a week or two. I would worry about the consistency if you freeze it for too long!
      Thanks 🙂
      Alice x

  14. Leave a Reply

    Holly monsen
    June 26, 2018

    Does this freeze well?

    • Leave a Reply

      Alice | Sauce Pots
      August 16, 2018

      Hi Sasha,

      No this curd shouldn’t make your cake soggy, but there are 2 precautionary steps you can take just in case:
      1. Spread a thin layer of apricot or raspberry jam on the cake before you spread the curd. This will act as a seal.
      2. Wait until close to when you’re preparing to serve the cake to assemble. Try not to assemble and leave overnight.

      Hope this helps!
      Alice 🙂

  15. Leave a Reply

    Sarah
    March 19, 2019

    Hi Alice looking to fill a layer cake with my raspberry curd cate of yourself (thanks, very tasty) however still not firm enough. Should/could I add gelatin? How much do you think will make it for but not total jello like? Your advice would be appreciated, many thanks

    • Leave a Reply

      Alice | Sauce Pots
      March 19, 2019

      Hi Sarah,
      I’ve not tried this with gelatine. If I need it really thick, I simply cook it for longer as it thickens quite quickly. If needed, add more of the yolk/cornflour mixture but be careful as too much cornflour can give an odd texture to the curd.
      I hope this helps!
      Alice x

      • Leave a Reply

        Sarah
        March 20, 2019

        Thanks Alice, I’ve cooked another batch and cooked it to ribbon stage, I just feel it’s still not where I’d like it to be. Super delicious and delectable though.

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