Take a step away from the ordinary and embrace something special with this recipe for a rich yet tart Raspberry Curd! I’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.
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.
If you’d like a few specific recipes for inspiration, take a look at these other posts:
- Raspberry Tart (from Tutti Dolci)
- Lemon Layer Cake with Raspberry and Whipped Cream (from Epicurious)
- Dark Chocolate Cupcakes (from your good friend…me!)
Ugh…I’m getting hungry for this curd again just writing about it!
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.
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.
- 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)
- 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.