Raspberry Curd

Take a step away from the ordinary and embrace something special with this recipe for rich, yet tart, Raspberry Curd!

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. ย But, for the last 2 weeks I’ve been dreaming non-stop about making raspberry curd!

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. ย 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 ended up using this raspberry curd as a filling for dark chocolate cupcakes and it was heavenly! ย One of my favorite cupcakes to date!

Raspberry Curd

4.3 from 3 reviews
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.


33 thoughts on “Raspberry Curd

  1. 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?

  2. 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.

    1. 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!!!

      1. Hi Betsy. I have recently discovered the joys of lemon curd. It freezes beautifully and I don’t see why raspberry curd wouldn’t freeze well too. Now I want to make all kinds of curds; strawberry, blackberry, and of course, more lemon! Can’t wait to make your cupcakes!

  3. 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.

    1. 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. ๐Ÿ™‚

    1. 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. ๐Ÿ™‚

  4. Hi, is it possible that when making the curd in on the pan, my mix is very light? Like it is a lot yellow, almost not red

    1. If you used enough raspberries, it should be that dark red color. Since I wasn’t there with you to see what you did… I’m not sure I can tell you what went wrong. Sorry I can’t be of more help.

  5. I have used this recipe numerous times and it has yet to fail me. It’s aways a hit and I have a hard time preventing my husband from attacking it with a spoon. Thanks for sharing!

  6. My mother-in-law is coming to visit in a couple of days & I wanted to make a chiffon cake for her. I have an abundance of fresh juicy strawberries so I thought I’d try my hand at making a strawberry curd to put between the cake layers. I cannot believe I’ve never tried this before! I used your recipe & just swapped out the berries. Absolutely amazingly delicious! I was searching for things to slather it on before it even cooled down. So good & I’m so glad I discovered your recipe. Summer is changed forever!

  7. Hello! Can you tell me approximately how many cupcakes this recipe would fill? I have a standard cupcake corer that I’d be using. Maybe I missed in comments or the recipe above, sorry for the oversight, if so! But thanks for your help!!!

  8. Thanks for the recipe! Do you know if it will hold up well as a filling for a three layer cake? Would it have to be refrigerated or can it stay out at room temp? I’m worried about the cake layers sliding off with a slippery filling like this but I really want to try it! Thanks!

  9. Hi, I just made the raspberry curd this morning, let it sit out to cool and popped it in the fridge. It’s very runny and thin. Where did I go wrong? Is there any way I can thicken it? The flavor is awesome however!

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