Raspberry Lemon Curd: A Sweet and Tangy Spread for Everything
There’s something special about homemade fruit curd.
There’s something special about homemade fruit curd. It’s smooth, rich, and full of bright, tangy flavor. While classic lemon curd is always a favorite, adding raspberries takes it to another level. The berries bring a natural sweetness and a beautiful pink color, making this Raspberry Lemon Curd as delicious as it is pretty.
This spread is perfect for toast, biscuits, or yogurt, but it can also be used as a filling for cakes, tarts, or cookies. If you’ve never made curd before, don’t worry. It’s simple as long as you follow a few key steps. And if you run into trouble, I’ll show you how to fix it.
Why You’ll Love This Recipe
- Bright and fresh flavor – The mix of lemon and raspberries gives the perfect balance of tart and sweet.
- Smooth and creamy texture – The butter and eggs create a rich, velvety spread.
- Easy to make – With just a few ingredients, you can have a homemade curd in under 30 minutes.
- Versatile – Spread it, drizzle it, or use it as a filling for baked goods.
"Bright, tangy, and irresistibly smooth, this homemade Raspberry Lemon Curd is the perfect balance of sweet and tart—ideal for spreading, drizzling, or filling your favorite baked treats.."
Recipe information
10 minutes
10-15 minutes + 2 hours cooling
~1 ½ cups
Fillings
British
Ingredients You’ll Need:
- 1 cup fresh or frozen raspberries
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
Step-by-Step Directions:
-
Cook the Raspberries
- Place the raspberries in a small saucepan over medium heat.
- Cook until they soften and release their juice, about 3 to 5 minutes.
- Strain the mixture through a fine-mesh sieve to remove the seeds. Set aside the smooth raspberry juice.
-
Prepare the Curd Mixture
- In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest .
- Stir in the raspberry juice.
-
Cook Over Gentle Heat
- Place the bowl over a saucepan of simmering water (this is called a double boiler).
- Stir constantly with a rubber spatula or whisk for 8 to 10 minutes . The mixture should thicken enough to coat the back of a spoon. If using a thermometer, it should reach 170°F .
-
Add the Butter
- Remove the bowl from the heat and stir in the butter, a few pieces at a time, until melted and smooth.
- Add a pinch of salt to balance the flavors.
-
Strain and Cool
- For the smoothest curd, strain it through a fine-mesh sieve to remove any lumps.
- Pour into a glass jar or airtight container.
- Let it cool at room temperature, then refrigerate for at least 2 hours before using.
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Troubleshooting Raspberry Lemon Curd
Even experienced bakers can run into issues with curd. If it’s too thin, too thick, or not smooth enough, here’s how to fix it.
Problem: The Curd is Too Runny
Possible Causes:
- It didn’t cook long enough.
- The mixture didn’t reach the right temperature.
- There is too much liquid from the raspberries.
How to Fix It:
- Return the curd to a double boiler and stir constantly until it thickens.
- If needed, whisk in one extra egg yolk and cook for a few more minutes.
Problem: The Curd is Too Thick
Possible Causes:
- It was cooked too long.
- Too much egg yolk was used.
How to Fix It:
- If the curd is too stiff after chilling , whisk in a small amount of lemon juice to loosen it.
- If it is too thick while cooking , remove from heat immediately and strain to remove overcooked bits.
Problem: The Curd is Lumpy
Possible Causes:
- The eggs started to scramble because the heat was too high.
How to Fix It:
- Always cook over low heat and stir constantly.
- Strain the curd through a sieve to remove any cooked egg pieces.
Problem: The Curd Tastes Too Eggy
Possible Causes:
- It was overcooked, or too many egg yolks were used.
How to Fix It:
- Add a little extra lemon juice or sugar to balance the flavor.
- Let the curd chill overnight—the egg flavor will fade over time.
Ways to Use Raspberry Lemon Curd
Now that you’ve made a smooth, tangy curd, here are some delicious ways to enjoy it:
- Spread it on toast, biscuits, or croissants for a bright breakfast treat.
- Layer it in cakes or cupcakes for a burst of flavor.
- Use it as a tart filling for an elegant dessert.
- Drizzle it over pancakes, waffles, or ice cream for a fresh and tangy topping.
- Swirl it into yogurt or oatmeal for a fruity twist.
Storage Tips
- Refrigerator: Store in an airtight container for up to 1 week .
- Freezer: Freeze for up to 3 months . Thaw overnight in the refrigerator before using.
Look good in the kitchen
Making Raspberry Lemon Curd at home is easier than you think. With a little patience and attention to detail, you’ll have a smooth, rich spread that’s bursting with flavor. Whether you use it in baking or simply enjoy it on toast, this curd is a wonderful way to bring homemade goodness into your kitchen.
Have you tried making fruit curd before? Let me know your favorite ways to use it!
The Author :Kasandra Lynne
Kasandra is a passionate baker, physician, and entrepreneur who believes that food is a powerful way to bring people together. As the founder of Busy and Baked, she helps busy professionals find joy in baking through easy, foolproof recipes and engaging storytelling. With a background in science and a love for experimenting in the kitchen, Dr. Kasandra blends precision with creativity, ensuring that every recipe is as fun to make as it is delicious to eat.
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