Best 12 Raspberry Curd Recipes

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Indulge in a delightful culinary journey with our curated collection of raspberry curd recipes. These delectable treats offer a vibrant burst of flavor, perfect for any occasion. From classic raspberry curd to variations using different fruits and unique ingredients, our recipes cater to every taste. Whether you're looking for a tangy filling for your pastries, a luscious spread for your toast, or a simply irresistible dessert, our raspberry curd recipes will tantalize your taste buds and leave you craving more. With step-by-step instructions and helpful tips, these recipes ensure a smooth and successful curd-making experience. So, gather your ingredients, prepare your kitchen, and let's embark on this flavorful adventure together!

Let's cook with our recipes!

RASPBERRY CURD



Raspberry Curd image

This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Provided by Yoly

Categories     Desserts     Fillings     Fruit Fillings

Time 15m

Yield 12

Number Of Ingredients 7

6 tablespoons butter
2 (6 ounce) containers fresh raspberries
6 egg yolks, beaten
¾ cup white sugar
2 tablespoons lemon juice
¼ teaspoon lemon zest
⅛ teaspoon salt

Steps:

  • Melt butter in a saucepan over medium-low heat.
  • Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
  • Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g

LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM



Lemon Layer Cake with Raspberry Curd and Whipped Cream image

Categories     Cake     Dessert     Bake     Raspberry     Lemon     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 21

Cake
Nonstick vegetable oil spray
4 large eggs
2 large egg yolks
3/4 cup whole milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Filling
2 6-ounce baskets fresh raspberries
1 1/4 cups sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon salt
3 cups chilled whipping cream

Steps:

  • For cake:
  • Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
  • Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
  • For filling:
  • Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
  • Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
  • Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
  • Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

RASPBERRY CURD



Raspberry Curd image

This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 6

1 cup sugar
1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
1 cup raspberries

Steps:

  • In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  • Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  • Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.

RASPBERRY CURD



Raspberry Curd image

Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3/4 cup.

Number Of Ingredients 5

1-2/3 to 2 cups fresh or frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
3 large egg yolks

Steps:

  • Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

GENOISE WITH RASPBERRY CURD FILLING



Genoise With Raspberry Curd Filling image

The tart sweetness of the raspberry curd filling balances this buttery-rich, French-style sponge cake. Martha made this recipe on Martha Bakes episode 601.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 16

6 tablespoons unsalted butter, plus more for pans
2/3 cup cake flour, sifted, plus more for pans
1 teaspoon pure vanilla extract
5 large eggs
1/2 cup plus 2 tablespoons superfine sugar
1/2 cup cornstarch
1 cup raspberries
1 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon coarse salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces
2 cups heavy cream
2 tablespoons confectioners' sugar
Fresh raspberries, for topping (optional)

Steps:

  • Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round baking pans; line bottoms with parchment paper rounds. Butter parchment; dust pans with flour, tapping out excess.
  • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving behind any burned sediment; stir in vanilla and keep warm (110 to 120 degrees). Wipe out saucepan.
  • Fill the same saucepan with a few inches of water and bring to a simmer. Lightly whisk together eggs and superfine sugar in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until superfine sugar dissolves and mixture is lukewarm to the touch.
  • Attach bowl to standing mixer fitted with the whisk attachment and whisk on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm butter mixture.
  • Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until combined, then repeat with remaining flour mixture. Gently fold in butter mixture, then divide between prepared baking pans.
  • Transfer pans to oven and bake until golden brown and edges begin to pull away from the sides, about 25 minutes. (Avoid opening oven door during baking, as cakes are fragile and may collapse.) Remove cakes from oven and unmold immediately onto a wire rack to cool completely.
  • Make the raspberry curd filling: In a small food processor, puree raspberries until smooth.
  • Whisk together granulated sugar and cornstarch in a medium saucepan. Whisk in zest and egg yolks, then whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, small bubbles form around the edge of the pan, and mixture is thick enough to coat the back of a spoon and becomes clear, about 5 minutes.
  • Remove pan from heat. Whisk in raspberry puree. Strain mixture through a fine mesh sieve into a glass bowl. Press plastic wrap directly onto surface of curd and refrigerate until cool, about 30 minutes.
  • Assemble the cake: Using a serrated knife, halve each cooled cake horizontally to form 2 layers. Place 1 layer on a cake turntable or serving platter; spread a scant 1/2 cup curd on top. Set another cake layer on top, and repeat process with remaining curd and cake layers. Refrigerate until firm, about 30 minutes.
  • Make the whipped cream: Whisk cream and confectioners' sugar to soft peaks. Spread entire cake with whipped cream, smoothing the top and sides. Top with raspberries, if desired.

EASY RASPBERRY CURD



Easy Raspberry Curd image

With 5 ingredients, making raspberry curd is simple enough for a beginner.

Provided by thedailygourmet

Categories     Desserts     Fillings     Fruit Fillings

Time 10m

Yield 4

Number Of Ingredients 5

1 (6 ounce) container fresh raspberries
½ cup white sugar
2 eggs
¼ cup butter
1 teaspoon lemon juice

Steps:

  • Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
  • Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
  • Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 30.2 g, Cholesterol 123.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 116.7 mg, Sugar 27.2 g

LUSCIOUS RASPBERRY CURD



Luscious Raspberry Curd image

Make and share this Luscious Raspberry Curd recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 6

1/2 cup unsalted butter
1 pint ripe raspberries (or 12 oz. pkg. frozen raspberries, thawed)
5 large egg yolks, lightly beaten
3/4 cup sugar
salt, a pinch
2 -3 teaspoons fresh lemon juice

Steps:

  • Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
  • Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened-about 10 minutes.
  • Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
  • Cool to room temperature; the curd will continue to thicken as it cools.
  • Stir in lemon juice, to taste.
  • Refrigerate, covered, until ready to serve, or up to 1 month.

Nutrition Facts : Calories 1832.4, Fat 116.7, SaturatedFat 66.5, Cholesterol 1166.3, Sodium 58, Carbohydrate 191, Fiber 20.3, Sugar 164.3, Protein 18.2

RASPBERRY CURD TASSIES



Raspberry Curd Tassies image

Betty Crocker® sugar cookie mix provides a simple addition to these tassies filled with curd and raspberry jam - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 28

Number Of Ingredients 9

1/2 cup blanched whole almonds
1 pouch Betty Crocker™ sugar cookie mix
6 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
1/2 cup lemon curd
1/2 cup seedless raspberry jam
1/2 cup frozen (thawed) whipped topping
28 fresh raspberries
Fresh mint leaves, if desired

Steps:

  • Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
  • In large bowl, stir cookie mix, almonds, melted butter and cream cheese until soft dough forms. Shape dough into 28 (1-inch) balls. Press 1 ball in bottom and up side of each muffin cup.
  • Bake 12 to 13 minutes or until golden brown. Using end of wooden spoon handle, press deep well into center of each cookie cup. Cool completely in pans on cooling racks. Twist to remove from pans.
  • In small bowl, mix lemon curd and raspberry jam. Spoon about 1 teaspoon mixture into each cookie cup. Top with dollop of whipped topping, 1 raspberry and mint leaf.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg

RASPBERRY CURD



Raspberry Curd image

I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.

Provided by Odette Williams

Categories     condiment

Time 20m

Yield Makes 2 1/4 cups; enough for 8 to 10 side servings

Number Of Ingredients 7

1 1/3 cups (175 grams) raspberries
5 eggs, at room temperature
3/4 cup (150 grams) granulated sugar
1/8 teaspoon salt
Finely grated zest of 1 lemon
8 tablespoons (1 stick/115 grams) unsalted butter, at room temperature, cubed
1/2 cup (120 milliliters) freshly squeezed lemon juice, strained

Steps:

  • To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
  • Place the raspberries in a resealable plastic bag or small bowl and crush them.
  • Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
  • Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
  • Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
  • Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.

RASPBERRY CURD TARTLETS



Raspberry Curd Tartlets image

If you're pressed for time, use purchased lemon curd in place of the homemade raspberry curs and garnish with fresh raspberries.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Dash salt
1/2 cup finely chopped almonds
RASPBERRY CURD:
1 package (10 ounces) frozen unsweetened raspberries, thawed
3 tablespoons lemon juice
1/2 cup butter
3 tablespoons sugar
4 eggs
Red liquid food coloring, optional
Whipped cream, fresh raspberries and mint

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add the vanilla. Combine flour and salt; add to creamed mixture and beat until smooth. Stir in almonds. Press into 2-1/2-in. tartlet pans; trim edges. Place pans on a baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Remove from pans., For raspberry curd, combine raspberries and lemon juice in a blender or food processor; cover and process until pureed. Press through a strainer to remove seeds., In a saucepan, melt butter over medium heat. Reduce heat to low; add the raspberry puree, sugar and eggs. Cook and stir for 10-15 minutes or until mixture is smooth and thickened and reaches 160°. Remove from the heat. Add food coloring if desired. Press plastic wrap on surface of curd. Refrigerate for several hours or overnight., Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers.

Nutrition Facts : Calories 188 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 133mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY CURD FOR PINK MERINGUE CUPCAKES



Raspberry Curd for Pink Meringue Cupcakes image

Fill our Pink Meringue Cupcakes with this raspberry curd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 container (6 ounces) raspberries
1 1/4 cups sugar
4 large egg yolks
1 stick unsalted butter
1/4 cup fresh lemon juice
Pinch of salt

Steps:

  • Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.

RASPBERRY CURD



RASPBERRY CURD image

One of my mom's cookbooks had this recipe in it I thought I would share it.

Provided by Eddie Jordan

Categories     Fruit Sides

Time 40m

Number Of Ingredients 4

1 pt fresh or 1 1/2 pint frozen raspberries
1/2 c sugar
2 eggs beaten
3 Tbsp butter cut into small chunks

Steps:

  • 1. If using frozen raspberries, measure them while still frozen, then let them thaw to room temperature.
  • 2. Put the berries in a pot over low heat and cook for 5 to 1o minutes, stirring until they release their juice. Press the simmering fruit against the side of the pot with the back of a wooden spoon to release even more juice.
  • 3. Pour the raspberry juice and pulp into a sieve. When using a sieve rub the juice and as much of the pulp through as you can, using the back of a wooden spoon (WHAT YOU DON'T WANT TO RUN THROUGH IS THE SEEDS) Fine if not 100% of the pulp makes it through the sieve.
  • 4. Transfer the juice and whatever pulp to the top part of a double-boiler or to a bowl large enough to be set over a pot that contains an inch or two of simmering water (You want the same amount of water in the double-boiler if using one
  • 5. Add the other ingredients and stir constantly until the curd starts to thicken and can coat the back of a wooden spoon. This will take 20 to 30 minutes.
  • 6. TIP;( The stirring constantly is important ), if you don't you will end up with small pieces of cooked egg in your raspberry curd. Also if you have never made fruit curds before it helps to know that the curd wont thicken to a soft pudding consistency you want while it's still warm
  • 7. Spoon the curd into small clean jars. Unsealed fruit curd will only keep in the refrigerator for 1-2 weeks. For longer storage process 1/2 pint jars if raspberry curd in a boiling water bath for 15 minutes.
  • 8. Raspberry curd can also be frozen for up to a year.

Tips:

  • Use ripe, fresh raspberries. This will ensure the best flavor in your curd.
  • Don't overcook the curd. It should be thick and creamy, but not too thick or grainy.
  • Strain the curd before using it. This will remove any seeds or lumps.
  • Use the curd right away, or store it in the refrigerator for up to 5 days.
  • Raspberry curd can be used as a filling for tarts, pies, and cupcakes. It can also be used as a topping for pancakes, waffles, and ice cream.

Conclusion:

Raspberry curd is a delicious and versatile ingredient that can be used in a variety of desserts. It's easy to make and can be stored in the refrigerator for up to 5 days. So next time you're looking for a sweet treat, give raspberry curd a try!

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