Description

This Raspberry Curd is a vibrant, silky-smooth spread bursting with the tangy-sweet flavor of real raspberries. Perfect for toast, tarts, cakes, or spooning straight from the jar, it’s an easy and elegant preserve to elevate any dish.

Ingredients

2 cups fresh or frozen raspberries
2/3 cup granulated sugar
4 large egg yolks
2 tbsp freshly squeezed lemon juice
4 tbsp unsalted butter, cut into cubes
Pinch of salt

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Instructions

Blend raspberries in a food processor or blender until smooth.
Strain puree through a fine mesh sieve into a bowl to remove seeds.
In a medium saucepan, whisk together raspberry puree, sugar, egg yolks, lemon juice, and salt until smooth.
Cook over low to medium-low heat, stirring constantly with a silicone spatula until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
Remove from heat and stir in butter until fully melted and glossy.
Optional: strain the curd once more for ultimate smoothness.
Transfer to a jar or container, let cool to room temperature, then refrigerate. Store for up to 1 week.

Notes

Use peak-season raspberries for the best flavor, or frozen raspberries when out of season.
Press plastic wrap directly onto the surface before sealing to avoid a skin forming.
For longer storage, freeze in airtight containers for up to 3 months.