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Raspberry Curd (Quick and Easy to Make)

Take a step away from the ordinary and embrace something special with this recipe for a rich yet tart Raspberry Curd Raspberry Curd Recipe in glass jarI’m not exactly sure where my sudden obsession to make raspberry curd came from…it might have been something I saw on 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 Raspberry Curd And it was the right time to make it for two reasons…

First, I made lemon curd a while back and used it to fill cupcakes. It was TOTALLY amazing…so I was pretty sure that raspberry curd would be amazing too!

Second, a few days ago, my family and I stopped at a roadside tent to buy some fresh local German raspberries. Can you say YUM? I had to hide them away in my refrigerator so no one would eat them.

Ingredients for Raspberry Curd - egg yolks, raspberry, sugar, butter

This morning, though, I got them out and made the most delicious curd I’ve ever tasted! 

Where Can I Use This Raspberry Curd?

This curd is SO versatile, everyone. For maximum tastiness, you can use it:

  • as filling for cupcakes…
  • between the layers of a cake (one of you even used it for chiffon cake, YUM)…
  • on toast or ice cream…
  • and probably just about everything else you could imagine! It’s THAT good.

Mixing egg yolks, sugar, butter and straining raspberry curd

If you’d like a few specific recipes for inspiration, take a look at these other posts:

Ugh…I’m getting hungry for this curd again just writing about it!Raspberry Curd

FAQs About This Raspberry Curd Filling

A lot of you have given me feedback on this awesome raspberry curd, and I’ve also remembered a few more things about it since I first wrote the post…so I’ve decided to add a few tips to save you time in the future!

Can I use this recipe with other kinds of berries? Yes! It should still work.

Can I use store-bought lemon juice instead of fresh-squeezed lemons? Your mileage may vary on this one…in all fairness, some of my readers have commented that it’s turned out fine with lemon juice! However, I highly recommend using fresh-squeezed lemons.

Can you fill cupcakes with this the day before you serve them? Yes, you can! I recommend chilling them if you do this. Also, I wouldn’t frost until the day you’re going to serve them since the frosting and filling together could get very, VERY messy!

How many cupcakes would this recipe fill? About 2 dozen! Do you have to strain the curd? Not at all, if you don’t want! If you LOVE all the natural bits of the berries…keep ‘em in…go for it!

Would this hold up as a filling for a three layer cake? Yes! (And oh my goodness that sounds SO delish.) If you frost the outside edge of the layer, you should be good to go.Raspberry Curd Recipe in glass jar

Happy baking!

Please comment down below with ANY questions you might have! I am happy to help. Don’t be shy…every comment is a learning experience for everyone. You never know who might need the same answers but isn’t asking. And if you DON’T have any questions…let me know how this raspberry curd turned out, and what you used it for! I’d love to hear your stories.

Raspberry Curd | JavaCupcake
Yield: About 3 cups

Raspberry Curd

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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

  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.

Lorrie

Monday 14th of December 2020

This might be the most delicious thing I've ever tasted. I used it to fill vanilla bean macarons. Then ate the rest with a spoon!

Steph

Sunday 12th of July 2020

I was so excited to try your recipe. It went amazing with my vanilla cupcakes and hazelnut buttercream frosting. My coworkers loved it! Thank you!

Nancy Carlson

Saturday 8th of February 2020

Can this be used for tarts?

Week 32 Baking: Puddings and curds – White Chocolate Cupcakes with Raspberry Curd | 52 weeks of cooking

Tuesday 4th of February 2020

[…] Raspberry Curd […]

Patty

Sunday 27th of October 2019

Hi, I made your raspberry curd recipe and it was very delicious, but it never got thick enough to fill cupcakes, and that’s why I made it. Any suggestions? Could I put it back on the stove and add a little bit of corn starch or some unflavored gelatin? Thank you!

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