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 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. 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! One of my favorite cupcakes to date!
- 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)
- 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.