Raspberry Curd

| curd, raspberries, raspberry, recipes

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!

Raspberry Curd
Prep time

Cook time

Total time


Serves: About 3 cups

  • 8 Tbsp (1 stick), unsalted butter
  • 2½ cups fresh or frozen raspberries
  • 6 medium egg yolks, lightly beaten
  • ¾ cup sugar
  • ⅛ tsp salt
  • 2 Tbsp Lemoncino liquor (or fresh lemon juice)

  1. Melt butter in a medium sauce pan over medium heat.
  2. Add the sugar, berries, egg, and salt. Heat until all the sugar has dissolved and all the berries have broken down. Stirring constantly.
  3. Cook at a low simmer (medium heat) for 10 minutes or until the mixture has thickened.
  4. Stir in the Lemoncino.
  5. 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.
  6. 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.
  7. Keeps for about a month if kept cold.


18 Comments on Raspberry Curd

  1. Michelle
    July 11, 2012 at 5:03 pm (3 years ago)

    Perfect timing.. neighbors berries are ripe and she keeps bringing them over :) Thank you for sharing

  2. Radina
    September 13, 2012 at 11:19 am (2 years ago)

    Just posted the result on my blog :) Very good recipe, I will be making this again soon.

  3. Cupcake Filling
    January 11, 2013 at 3:48 pm (2 years ago)

    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?

  4. Sarah
    May 18, 2013 at 4:17 pm (2 years ago)

    Trying to make a dessert for my mom who is allergic to sugar. Can this be made with honey instead?

    • Betsy Eves
      May 18, 2013 at 11:14 pm (2 years ago)

      it’s possible – but I’m not sure of the substitution ratios.

  5. Kate Owens
    June 14, 2013 at 1:35 am (2 years ago)

    Just made this today and using it with the Dark Chocolate Cupcakes for father’s day. If I have left over curd, which I probably will, what other recipes would you recommend that I could use the left over raspberry curd with? Thanks for all of your amazing recipes.

    • Betsy Eves
      June 14, 2013 at 10:31 am (2 years ago)

      Hi Kate! I’ve used it on toast like jam, on ice cream for a topping or you could fill a cake with it. If you pop it in the fridge and it’ll be good for a week or so. I’ve never tried freezing it… so I’m not sure how that’d work. Let me know how the cupcakes turn out!! Take pictures!!!

  6. Bara
    June 21, 2013 at 9:43 pm (2 years ago)

    Hello Betsy,
    I would like to know why you used only eggs yolks for raspberry curd but whole eggs for lemon curd? Is it right? Thanks for your answer.

    • Betsy Eves
      June 21, 2013 at 10:04 pm (2 years ago)

      Hi Bara,
      The lemon curd recipe came from my mother in law… so I didn’t want to change it. When I started the raspberry curd recipe… many of the recipes that I referenced didn’t call for the white. Not sure the scientific reasoning behind it… but that’s why it’s in one of my recipes and not the other. :)

  7. bethany
    October 3, 2013 at 1:16 am (1 year ago)

    Do you think this would work as a filling for a a white chocolate cake?

  8. Renee
    December 8, 2013 at 12:51 pm (1 year ago)

    Why do they taste so much like butter? would it be beacause I used salted butter instead?

    • Betsy Eves
      December 8, 2013 at 1:20 pm (1 year ago)

      I’m not sure…. but that’s definitely a possibility.

  9. Amanda
    January 11, 2015 at 12:36 am (2 months ago)

    Can you fill the cupcakes a day before you serve them? If so do you need to refrigerate them?

    • Betsy Eves
      January 11, 2015 at 11:57 am (2 months ago)

      Yes, you can fill them the day before. But I’d suggest not frosting them until the day of. The frosting and filling together and get messy if left too long. Also, I’d def chill them if you fill them. The curd needs to stay cold for long periods. :)


2Pingbacks & Trackbacks on Raspberry Curd

  1. […] made the raspberry curd a few days before I made the cupcakes, so it made for really easy […]

  2. […] [Chocolate cupcake recipe from The Cupcake Project. The frosting is a raspberry curd frosting – raspberry curd recipe from Java Cupcake.] […]

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