Description

This silky raspberry curd is tangy, vibrant, and bursting with berry flavor. Made with fresh raspberries, eggs, butter, and a touch of lemon, this curd spreads like a dream and makes a stunning addition to breakfast treats, scones, cakes, or simply spooned over yogurt for a touch of summer any time of year.

Ingredients

Units Scale

For the Raspberry Puree

2 cups fresh raspberries (or thawed frozen raspberries)
2 tablespoons water

For the Curd

1 cup raspberry puree (from above)
3/4 cup granulated sugar
2 large eggs
2 large egg yolks
4 tablespoons unsalted butter, cut into cubes
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt

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Instructions

Make the Raspberry Puree: In a small saucepan, combine the raspberries and water over medium heat. Cook for 3-4 minutes, stirring and gently mashing until the berries are soft and juicy. Press the mixture through a fine mesh strainer into a bowl to remove seeds. Discard seeds and set puree aside.
Prepare the Curd Base: In a medium, heatproof bowl, whisk together the raspberry puree, sugar, eggs, egg yolks, lemon juice, and salt until fully combined and smooth.
Cook the Curd: Set the bowl over a pot of barely simmering water (double boiler). Cook, whisking constantly, until the mixture thickens and reaches about 170°F, or is thick enough to coat the back of a spoon, about 10-12 minutes.
Add the Butter: Remove the bowl from the heat and immediately whisk in the butter, a few cubes at a time, until smooth and glossy.
Strain the Curd: For the silkiest texture, strain the curd through a fine mesh sieve into a clean jar or bowl. Discard any solids.
Cool and Store: Let the curd cool to room temperature, then cover and refrigerate until fully chilled. The curd will thicken further as it cools.

Notes

You can use frozen raspberries—just thaw and drain excess liquid first.
Curt keeps refrigerated in an airtight container for up to 2 weeks.
For a deeper color, add a splash of raspberry liqueur or a few drops of beet juice.
Spread on toast, as a cake filling, or swirl into yogurt or ice cream.

Nutrition

Serving Size: 2 tablespoons
Calories: 98
Sugar: 11g
Sodium: 23mg
Fat: 4g
Saturated Fat: 2.3g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 51mg