I’m not exactly sure where my obsession to make raspberry curd came from… might have been something I saw pinned to Pinterest or it might have been a recipe on one of the dozens of blogs I follow. But, for the last 2 weeks I’ve been dreaming non-stop about making it! I made lemon curd a while back and used it to fill cupcakes, it was amazing… so I was pretty sure that raspberry curd would be amazing too!
A few days ago, my family and I stopped at a roadside tent to buy some fresh local German raspberries and I hid them away in my refrigerator so no one would eat them. This morning, I got them out and made the most delicious curd I’ve ever tasted!
The recipe is really quite simple and it only took about 15 minutes to make!! I’m going to use this raspberry curd as a filling for dark chocolate cupcakes I’ll be making later this week. YUM!
Ingredients
- 8 Tbsp (1 stick), unsalted butter
- 2 1/2 cups fresh or frozen raspberries
- 6 medium egg yolks, lightly beaten
- 3/4 cup sugar
- 1/8 tsp salt
- 2 Tbsp Lemoncino liquor (or fresh lemon juice)
Instructions
- Melt butter in a medium sauce pan over medium heat.
- Add the sugar, berries, egg, and salt. Heat until all the sugar has dissolved and all the berries have broken down. Stirring constantly.
- Cook at a low simmer (medium heat) for 10 minutes or until the mixture has thickened.
- Stir in the Lemoncino.
- Press the mixture through a coarse strainer sitting over a large bowl. Try to press out as much of the juice you can from the pulp and seeds of the berries.
- Pour mixture into a jar or container with a lid. Allow to cool on the counter for a few hours before covering and storing in the refrigerator. Curd will thicken as it cools.
- Keeps for about a month if kept cold.
Betsy Eves
Hi I'm Betsy- the owner of JavaCupcake.com! I'm also an Army wife, mother, blogger, writer, baker and traveler. I'm currently living in Germany... spending my days taking care of family, baking for friends and blogging! I also write for the world famous blog, Cupcakes Take the Cake and contribute to the coffee blog, Coffee Cup News.
Follow Me:
Perfect timing.. neighbors berries are ripe and she keeps bringing them over
Thank you for sharing
Just posted the result on my blog
Very good recipe, I will be making this again soon.
Awesome! You should try Lemon Curd too!! SO GOOD!
Can I use raspberry curd to fill cupcakes or is it too thin? What, if anything can I add to it to use the curd I already made?
Yes absolutely!! Check out these cupcakes I made with the curd! http://javacupcake.com/2012/07/dark-chocolate-raspberry-curd-filled-cupcakes/
Trying to make a dessert for my mom who is allergic to sugar. Can this be made with honey instead?
it’s possible – but I’m not sure of the substitution ratios.