Raspberry Curd

Serves 8

15 mins prep

10 mins cook

60 mins Chill Time

25 mins total

This raspberry curd is rich, silky smooth, and full of vibrant raspberry flavor with a little hint of lemon. It's so easy to make and impossible to stop eating! Serve with scones, pancakes, inside cake or pie fillings, or just with a spoon. If you love raspberries, then this recipe is perfect for you!

Fresh or frozen raspberries both work great. If you want to skip that hint of lemon zest, then omit the zest in the recipe (but keep the lemon juice).

2 servings

½large eggssee notes

½large egg yolkssee notes

⅕ cupgranulated sugar

⅕ tspsea salt

2 ¾ ozraspberriesfresh or frozen (about 2 ⅓ cup or 300g)

¼lemonjuiced, grated zest optional

⅕ cupunsalted buttercold, cut in small cubes

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In a heavy bottomed saucepan, whisk the egg yolks, whole eggs, salt, and sugar until combined and smooth.

⅕ 2 large eggs

⅕ ½ granulated sugar

⅕ ⅛ sea salt

⅕ 2 large egg yolks

Add the frozen raspberries, lemon juice, and grated lemon zest (optional) into the saucepan. Heat on medium-low heat, stirring constantly

⅕ 11 raspberries

⅕ 1 lemon

Heat until it comes to a simmer and thickens, for about 10 minutes. Keep stirring so it doesn’t burn.

Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds.

Transfer the curd into a non-metal bowl or jar, add the butter and stir to melt. This will help cool the curd. Once melted and smooth, place a piece of plastic film or parchment paper right onto the surface so that the curd doesn’t form a film.

⅕ ½ unsalted butter

Refrigerate for at least 2 hours or until cold and thick.