I have a new found passion…eating curd.
But to eat curd, I must make curd.
After making my first batch of lemon curd, I was in love. The silky smooth texture and tart flavor had me hooked. Not to mention the incredibly easy recipe!
I wondered if it was possible to make curd out of other fruits. So I did a little research, and found this recipe from BeanTownBaker.com. I made a few tweaks here and there, but the recipe is a winner.
I am so glad I found this recipe for raspberry curd. It is addicting. Even more so then lemon curd! If you don’t believe me, try it for yourself.
Recipe note: this does not thicken like lemon curd! If you do want to thicken it up you can whisk in some softened gelatin at the end. You could also try adding a little of the liquid gelatin you can find in the canning section at your local grocery store.
How to Make Organic Raspberry Curd
Ingredients:
6 tbsp organic unsalted butter, at room temperature
10 oz bag frozen organic raspberries (thawed) – or fresh if you can find them!
4 large egg yolks, lightly beaten
3/4 cup sugar
pinch of salt
The Procedure:
- Make sure the raspberries have thawed completely. Slightly mash with a fork. Press the raspberries through a strainer to separate the seeds. I ended up with about 1 cup of organic raspberry juice.
- Using your electric mixer beat together the butter and sugar. Slowly pour in the egg yolks, and mix until everything is combined.
- Add in the fresh raspberry juice, and salt. Mix together then pour into a small saucepan.
- Set the burner temperature to low, and melt the butter.
- Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. Cook for 10-15 minutes, or until the temperature has reached 170º F.
- Once the mixture is fully cooked, remove from heat and continue to stir for about 5 minutes while the curd cools. Once the curd has cooled, fill your desired containers and cool. Makes about 1 pint sized jar full.
Enjoy!
About bigfatbaker
I have been searching for inspiration what to add to chocolate tarts for an extra kick and raspberry curd is the answer. Come to think of it, this recipe would work with blueberries and other berries as well! Thanks so much for sharing
I’d never heard of raspberry curd, but I love lemon curd and I love raspberries more than lemons so this must taste incredible.
I had NO idea! How cool! I must attempt
I love the sounds of a raspberry curd, my favorite fruit! Thanks for sharing this, definite must try.
This looks amazing! I love love love it! I honestly never though of anything besides lemon and lime curd. Now I’m thinking of all the fruit possibilities…
This looks beautiful! I will definitely have to do this in the summer when I go raspberry picking. Thanks for sharing!
This sounds AMAZING! Can’t wait to try!!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
Wow. Raspberry? Sounds just incredible. What’s more, it uses egg yolks!! I love it, love it, love it! You’re brilliant. xxoo
I, too, love curd! Have you had orange curd? YUMMY! I’ve never tried it with berries, though… that might become my next favorite. Thanks for sharing!!
Oh my, I can only imagine the greatness that orange curd is. I will definitely be trying that soon!
Great recipe! I bet this would taste amazing inside of a cupcake. Thanks for sharing. You have a beautiful blog and I’m looking forward to exploring your recipes!
Thank you so much!
your blog itself is so addictive…i cannae keep away from it…and i love this new found passion for curds tht you’ve. thank you for the tweet tht you sent me. this recipe has to work well…
Hi Erin. Came over here from Jill’s blog. Love this raspberry curd too. Raspberry is absolutely one of my favorite flavors, along with lemon. Definitely need to make this. I would have so many uses for it!
Thanks for stopping by! I recommend making a double batch, we finished the single jar in a few days.
I just found you through Jill Colonna, and I’m so glad I did! What a great site and what a great recipe!
Thank you so much! I’m glad you came by for a visit
What a great recipe!
this is amazing i tried making it at home and it turned out amazing and it tastes so good!!!Thanks for the recipe!!!:)
I am so glad you liked it! Thanks for stopping by again and letting me know
This is perfect!!! I was googling Raspberry Curd and saw your blog listed…forget the big websites, I want blogs baby!
Thanks for the recipe. This is going to be filling in a birthday cake for this weekend. You rock!
xoxo
Heather
Thanks Heather! I hope you like it. What flavor cake are you pairing it with?
Hi! Just wondering how thick this curd is? I am hoping to find a thick red curd to slather over the outside of a white chocolate mud cake that will hopefully, with some styling, look like a little red wagon. It needs to be thick enough so that it will stick to vertical sides ( if only for an hour or so). It’s for my son’s first birthday and ties in with his present. Any ideas how to thicken a curd up?
This curd is not as thick as something like a lemon or lime curd. But I love your idea and want it to work for you!! So to thicken it up you can use some softened gelatin and whisk it in. Or (and this probably what I would do) buy the liquid gelatin packs (you can usually find it with the other canning supplies) mix a little at a time in until you get it to the right consistency. Good luck!
This is SO delicious, I just wish you had told us earlier that it doesn’t thicken like lemon curd. I have been whisking for 40 + mins!! LOL
Looking forward to making my white chocolate cupcakes with raspberry curd filling… For a wedding!
Love to all
Vee
X
I apologize! I hope that you still enjoy the curd and the cupcakes turn out fabulous!
How long will the curd keep in sterilised jars? Looks delicious! Also do you think it would be thick enough to use for sandwiching macarons, or should I use some gelatin?
I just returned from visiting my daughter in London. We took a trip to York. While there we had raspberry curd. I had never heard of it. It was WONDERFUL. I’m looking forward to trying your recipe.
I hope you like it!
Your raspberry curd recipe is PERFECT. Many thanks. We made it over the weekend with great results. Love our Blog too.
Meant to say, love YOUR blog! Massive typo.
Hi there, just wondering if you knew the approximate quantity of curd this makes. I’m baking two 8×8″ pans of cheesecake squares and want to top with this recipe, not sure if I should double the recipe. Thanks!
It makes about 1 pint sized jar full. There maybe a little extra leftover depending on how much you want to taste test
I’d recommend doubling the recipe, that way you can have leftovers/thicker layers of curd if you want them. Hope that helps!
Yes, very helpful, thank you!
Looks yummy can tell me the shelf life and should it be store in the fridge or can it stay out?
Definitely store in the fridge! I *think* you can process/can it, but be sure to check on that for sure.
It will stay tasty in the fridge for up to 2 weeks, but I’ve never had it last that long!
Thank you
You’re welcome
Let me know how it turns out!