Luscious Raspberry Curd
Elevate your dessert game with this Luscious Raspberry Curd—a velvety, tangy-sweet spread that bursts with the vibrant flavor of fresh raspberries. Made with simple ingredients like juicy raspberries, fresh lemon juice, creamy butter, and a trio of whisked eggs, this homemade curd is as versatile as it is delicious. Perfectly smooth thanks to straining the seeds, it’s gently cooked over a double boiler to achieve a luxuriously thick texture that’s ideal for spreading on toast, filling pastries, or dolloping over yogurt. Ready in just 25 minutes with a pop of optional lemon zest for extra zing, this raspberry curd keeps beautifully in the fridge, making it a go-to recipe for any berry lover.
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Ingredients
- 300 grams fresh raspberries
- 150 grams granulated sugar
- 85 grams unsalted butter
- 3 pieces large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (optional)
Directions
Step 1
Place the raspberries in a medium saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and release their juices.
Step 2
Using a fine-mesh sieve, strain the raspberry mixture into a bowl to remove the seeds, pressing with the back of a spoon to extract as much liquid as possible. Discard the seeds.
Step 3
In a clean, medium-sized, heatproof mixing bowl, whisk together the strained raspberry puree, granulated sugar, lemon juice, and lemon zest (if using).
Step 4
Place the bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water) to create a double boiler. Add the butter, cut into small cubes, to the mixture and stir until melted.
Step 5
In a separate small bowl, lightly whisk the eggs. Gradually pour the eggs into the raspberry mixture, whisking constantly to avoid curdling.
Step 6
Continue to cook the mixture over the double boiler, stirring constantly with a silicone spatula or whisk, until it thickens enough to coat the back of a spoon, about 10-15 minutes.
Step 7
Once thickened, remove the raspberry curd from the heat and pour it into a sterilized jar or storage container.
Step 8
Let the curd cool to room temperature before sealing with a lid and refrigerating. Store in the fridge for up to 2 weeks.
Nutrition Facts
| Serving size | (717g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1565.1 |
| Total Fat 89.9g | 0% |
| Saturated Fat 47.0g | 0% |
| Cholesterol 746.2mg | 0% |
| Sodium 225.2mg | 0% |
| Total Carbohydrate 191.4g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 164.1g | |
| Protein 22.5g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 184.0mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 714.1mg | 0% |
Source of Calories