Raspberry Curd (The Best Recipe!)

Raspberry Curd is a simple recipe with many uses, and the perfect way to use up extra egg yolks and fresh or frozen raspberries.

Creating this Raspberry Curd

I must admit that I didn’t think that this curd was going to be spectacular. With my first bite of a buttery English muffin spread with this lovely red curd, I was sold.

The fat from the butter and egg yolks mellows out the sourness of the raspberries without adding heaps of sugar. But it doesn’t mask it completely – that pleasant tanginess still lingers.

You can eat this stuff with a spoon (which my husband does).

I can imagine many uses for this pretty condiment: spread on toast, scones, or biscuits, or as an ice cream topping. Or, my favorite, with a cup of tea and English muffin.

Now I know what I should make with all of the raspberries we have in the freezer.

What is in Raspberry Curd

Thankfully, the ingredients in this recipe are few and they’re all really simple, making them easy to get at any local grocery store!

• fresh raspberries or thawed frozen raspberries
• unsalted butter
• evaporated cane juice (or granulated sugar)
• fresh grapefruit juice (or fresh lemon juice)
• egg yolks
• salt

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Separate Eggs for Raspberry Curd

Since you’ll only need egg yolks to make this recipe for raspberry curd, you’ll want to check out the quick video attached to this post to learn how to separate egg yolks from the egg whites if you don’t already know how to do this.

If you previously made a recipe that uses egg whites only, raspberry curd is a great reason to save those egg yolks.

You can keep them in an airtight container in the fridge for a few days until you’re able to make this raspberry curd recipe.

Tools Needed to Make this Raspberry Curd Recipe

You’ll want to have a few kitchen tools on hand to make this recipe, though most of them are pretty common and hopefully something you already have in your kitchen.

• Heavy-bottomed saucepan — You do NOT want the raspberry curd to burn on the bottom of the pan. A heavy duty medium saucepan is best for even heat distribution. Make sure you use a non-reactive saucepan.
• Citrus juicer — Citrus juicers are the best way to easily juice citrus fruits.
• Fine-Mesh Strainer — the fine mesh strainer will allow you to strain the seeds out of the raspberry puree.
• Whisk — I like to use a wire whisk to stir the raspberry curd while it cooks on the stove.
• Mason Jar — Mason jars are great for storing leftover raspberry curd in the fridge, but any airtight container with a lid will do.

How to Make Raspberry Curd

Raspberry curd might sound fancy, but the really dangerous thing about this recipe is that it’s super easy to make.

Mostly, you’re just going to be putting all of the ingredients in a pot, and cooking until thickened, then stirring in some room temperature butter. Afterwards, you’ll strain to remove the seeds.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Save this Raspberry Curd Recipe to Pinterest!

How to Know When this Fruit Curd is Done Cooking

This raspberry curd should be thick enough to coat the back of a spoon when it is finished cooking.

A quick way to test that is to dip a spoon in the curd, then run your finger through the curd on the back of the spoon. If the line remains, then your raspberry curd is finished cooking!

Can I Use Frozen Raspberries in this Recipe?

You can use fresh or thawed frozen berries to make this raspberry curd.

When using frozen raspberries, remove the raspberries from the container and discard any excessive ice crystals that may be accumulated in the bag, then let the raspberries thaw in a bowl.

You’ll want to use any raspberry juice that comes from thawing the raspberries just not water that would come from large ice crystals (these can form if your berries have been in the freezer for a while or they were not properly sealed).

How to Serve Raspberry Curd

Raspberry Curd is a great condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums.

There are so many fun ways to enjoy raspberry curd that I’m sure you’ll find yourself making it often, especially since it is so easy.

Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the bright raspberry flavor (and color!) to take center stage, or hide out in the background for just a hint of flavor.

How to Use Raspberry Curd for Breakfast

There are a number of fun ways to use this recipe for raspberry curd as a condiment with your breakfast. Basically, use it like jam or a sauce. Here are a few of my favorite ideas:

• On Steel Cut Oatmeal
• Pancake or Waffle Topping
• Swirled into Yogurt
• Spread on Toast
• On top of Scones
• Inside donuts as a filling

How to Serve Raspberry Curd with Dessert

Looking to use this raspberry curd in a dessert recipe? There are so many fun ways you can experiment from a delicious filling, to a topping, and so much more! Check out these suggestions:

• Drizzled on Fruit with Whipped Cream
• As a macaroon filling in French Macaroons
• Between Cake Layers on a layer cake
• Inside Crepes
• In a Tart Shell
• Layered in Brownie Parfaits
• As a Cupcake Filling
• Swirled in No Churn Ice Cream or Vanilla Ice Cream
• Marbled with Cheesecake
• On Pavlova

How to Store Leftover Raspberry Curd

This raspberry curd should be stored in an airtight container in the refrigerator. It will last up to one week.

I like to press a piece of plastic wrap on the surface of the curd before putting the lid on the container. This helps prevent a skin from forming on the surface of the raspberry curd.

Can You Freeze This Recipe?

I’ve had a few questions about if this raspberry curd recipe can be frozen. The answer is: Yes! 

Raspberry Curd will last for approximately 3 months when frozen. Here’s how to freeze it:

1. First, cool the cooked raspberry curd completely.
2. Once cooled to room temperature, place the raspberry curd in a freezer-safe container.
3. Place a piece of plastic wrap on the surface of the curd.
4. Then, seal the container with the lid.
5. Make sure you label the container with the contents and date before transferring it to the freezer.

To thaw frozen raspberry curd:

Place the container of frozen raspberry curd in the refrigerator to thaw. I recommend doing this the day before you plan to use it.

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What Readers think about this Raspberry Curd

“As soon as I read your recipe I went straight to the kitchen and made it! And it was already almost midnight at that time so it’s safe to say I found it very motivating!! It came out delicious and now I’m tucked up in bed looking forward to raspberry curd on toast for breakfast.” -Karen

“I made this to swirl with whipped cream on top of chocolate pavlova and it was amazing! Perfect pairing because the pavlova used 6 egg whites. My first time making curd and the recipe worked perfectly. Thanks!” -Liz

Try this Homemade Raspberry Curd Recipe!

Next time you’re looking for a an easy recipe to make using ripe raspberries, give this Raspberry Curd a try!

Did you think it was the perfect way to use fresh raspberries? Leave a comment below and give it a review for others to see what you thought of delicious fruit curd.

On Instagram? Share your photo and tag me @goodlifeeats and #goodlifeeatsrecipes. I’d love to see how you decided to use this raspberry curd!

More Fruit Curd Recipes

Looking for more delicious curds to make? Here are my recipes for lemon curd, coconut lemon curd, orange curd, and grapefruit curd!

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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Have you ever fruit curd before? What is your favorite type?

This recipe for Raspberry Curd and accompanying photos were originally published and written by former Good Life Eats contributing writer Erica Kastner of Buttered Side Up on March 12, 2014.