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Raspberry Curd Recipe Pinterest

This easy raspberry curd recipe is quick to make, raspberry curd is sweet yet a little tart, perfect custard for filling cupcakes, cookie cups, berry tarts, etc. Versatile and delicious!

What is a curd?

Curd is a kind of custard made with fruit juice cooked with eggs and sugar, then out of the heat a few chunks of butter are added to thicken the custard.

How to use raspberry curd?

Raspberry curd can be used as a spread, as a dip or as a filling in so many pastries and tarts.

Tip:   Raspberry curd is a little runny, if you want to achieve a firmer texture, to  fill a tart or for chou pastry for instance and you need the custard to be firmer, I suggest that you soak 3 sheets of gelatin while cooking the curd and add them to the curd out of the heat together with the butter

To make this raspberry curd, you will need to:

  • Cook the raspberries with the sugar and lemon juice for about 10 minutes to break them
  • Strain the raspberries and juice through a mesh strainer to get rid of the seeds
  • Pour the raspberry juice and pulp back into the pan, briefly whisk 3 eggs and add them together with 1 tsp cornstarch mixed with 2 tsp cornstarch and cook until thickened stirring constantly, about 10 minutes
  • Pour the raspberry curd into a bowl, stir in the butter in batches, cover on contact with plastic wrap (meaning that you need to lay the plastic wrap right on top of the custard) Let cool, then chill for a few hours
  • The curd will continue to thicken while chilling
  • if you want to achieve a firmer texture, I suggest that you soak 3 sheets of gelatin while cooking the curd and add them to the curd out of the heat together with the butter, let cool, fill your pastry and chill

This recipe makes 3 x 3/4 cups Mason jars, enough for filling a standard size tart.

Please check my "Sweet" category for more dessert recipes or click on my "Tips and Tricks" category for more curds, syrups, nut butter recipes.

  • 2 1/4 cup
  • Easy
  • 1 h 00

Recipe :


17 oz. (2 1/4 cup / 500 g.) raspberries, fresh or frozen

1/2 cup (100 g.) sugar

1 tbsp. lemon juice

1 tsp corn starch mixed with 2 tsp water

3 eggs, briefly whisked with a fork

3.5 oz. (7 tbsp. / 100 g.) butter, cut in small chunks, at room temperature


Into a small saucepan, add the raspberries, sugar and lemon juice, cook on medium/high for about 10 minutes, stirring to break the raspberries and melt the sugar

Into a bowl, drain the raspberries and juices through a mesh strainer, discard the pulp and seeds

Pour the juice back into the saucepan, add the corn starch mixed with water and the eggs, cook on medium/high until thickened whisking constantly, about 10 minutes

Out of the heat, add the butter in batches and whisk to incorporate, cover with plastic wrap on contact, let cool, pour into jars and chill a few hours before using, the curd will thicken while chilling

Store into lidded jars or plastic containers in your fridge for a maximum of 5 to 6 days


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