This Quick & Easy Raspberry Curd recipe is a fantastic way to use fresh or frozen raspberries. It’s full of zingy berry flavour with just the right balance of sweetness. My method guarantees smooth, creamy curd every time with no need to worry about curdled eggs or split curd.
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As with all of my curd recipes, this one couldn’t be any easier. I’ve really removed the risk of it splitting and you won’t end up with any egg whites that need using up elsewhere as my recipe uses the whole egg. And as you can use frozen raspberries directly from the freezer, this a a fab recipe to make year round.
You will need some kind of blender, this really helps to emulsify everything together and makes removing the raspberry seeds and any little bits of skin/fibres extra easy.
More Fruit Curd Recipes
I’ve created a whole range of curd recipes with different fruits for you to try –
How to Serve Raspberry Curd
However you are serving the curd, I’d recommend bringing the amount you’re intending to use up to room temperature. It does need to be stored in the fridge but the cold dulls the flavour. So you’ll never regret being organised and serving it a little warmer.
Fruit curds are super flexible. You’ll see on the images on this recipe that I’ve served it with yogurt and granola along with a few fresh raspberries as a quick and easy breakfast. You can also do similar for a dessert but switch the granola for crumbled brownies, meringues or just serve with some cookies or biscuits.
You can of course spread raspberry curd on basically any kind of bread. Store-bought or homemade bagels are fun as is toasted sourdough, English muffins or crumpets.
And we can’t forget how great curd is in place of jam on a cream tea. Slather warm scones with butter, add the curd and pile on the clotted cream – delicious! Or make my simple fruit curd tarts – just replace the lemon curd with this one.
Ingredients for Raspberry Curd
Raspberries
It doesn’t matter if you are using fresh, frozen, home-grown or store-bought raspberries, this recipe will work out great.
I do like to check over the raspberries as sometimes there are still bits of leaf or stalk to be picked out. But as this recipe is blended and then sieved, this is slightly less of an issue as any rogue bits will be filtered out.
If you want more recipes using raspberries, you could also make my smooth raspberry jam or for a more savoury option – raspberry chutney (recipe coming soon!).
Butter
I use salted butter in all of my recipes. If you insist on using unsalted, be sure to add a little salt to the recipe. Salt is essential in sweet dishes to bring out the flavour of the fruit.
Please do not be tempted to use a margarine in the recipe as the curd will not set properly.
Eggs
I don’t often specify egg sizes in my recipe as they can largely be flexible. But it is best to use UK large eggs for this recipe. The texture is quite dependent on the ratio of ingredients being correct when making curds.
Sugar
You must use a white sugar for this recipe. Using a brown or dark sugar will totally kill the taste of the raspberries. You should also avoid using icing/powdered sugar as the measurements will be totally different.
It doesn’t matter if you use caster/superfine sugar or regular/granulated sugar as you will be melting it down anyway.
Please also don’t try to use a sugar substitute. Real sugar provides more than sweetness to a recipe. It also adds texture and body.
Make it Allergy Friendly
This recipe is free from gluten and nuts.
Dairy Free Raspberry Curd: To make a dairy-free version, you will need to switch the butter for a dairy free butter alternative. You must make sure it is the hard block type and not a softer margarine.
Egg Free Raspberry Curd: Unfortunately eggs are an essential part of making this curd and there is no easy substitute. I would recommend searching for a dedicated egg-free or vegan recipe if needed.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Get Ahead
Raspberry curd will keep in the fridge for a couple of weeks. But it is best made fresh. So I wouldn’t plan to make it more than a day or two before you are planning to use it. If at all possible.
I don’t usually freeze curd and it isn’t something that I’ve tested. I would imagine that it would split when its defrosted. This probably isn’t actually an issue as it would likely come back together with a quick blitz with the blender. Let me know how you get on if you try it.
Raspberry Curd Tips
I wouldn’t walk away from the cooking raspberries for more than a few seconds. Unless you are using a very heavy based pan, I find that they can catch quite easily. So standing there and giving them a gentle stir as they cook is preferable.
Once you add the eggs, crack on with the blending sharpish. I’ve never found that the eggs are terribly stressed about joining the warm butter and sugar. But I wouldn’t chance it for too long.
If you do find that the mixture breaks or splits during the final heating and thickening stage, simply give it another blitz with the blender. It should come back together perfectly.
Hints, Tips & Frequently Asked Questions
For more helpful information including ways to serve curds, how best to store them, if they freeze, more about my quick and easy method curd making method and much more info, head over to my fruit curds FAQs post.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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The Recipe
Quick & Easy Raspberry Curd Recipe
Equipment
Ingredients
- 350 g Raspberries - Fresh or Frozen
- 80 g Salted Butter
- 100 g Sugar
- 2 Eggs - large
Instructions
- Check the raspberries over and remove and bad ones or bit of stalk. Add to a medium saucepan.
- Cook the raspberries over a medium heat until the berries burst and they're soft enough to easily squash with a spatula – around 5 minutes.
- Add 80g Salted Butter and 100g Sugar to the berries.
- Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
- Pour the mixture into a large jug or blender jug ready to puree. Use a stick blender or regular blender to puree the raspberry mixture until it is as smooth as possible.
- Add 2 Eggs.
- Blend again until everything is incorporated.
- Strain the mixture back into the saucepan. This will remove the seeds, remaining pieces of skin or any rogue pieces of egg.
- Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
- The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.
- Take the curd off the heat and pour into jars or storage containers.
Lesley says
I made this curd with a bag of frozen raspberries from the freezer. This was the perfect fruity pairing with a batch of warm scones.
Janice says
This is such a delicious curd and I couldn’t believe how easy it was to make. It’s gorgeous served on greek yogurt, my new go to breakfast!