Raspberry Curd

I love this time of the year, Christmas and holiday time is just around the corner and we are spoilt for choice with lots of delicious summer berries! I’ve always had a bit of a soft spot for raspberries, they’re just so delicious and they pair beautifully with so many baked goods – I couldn’t think of a more perfect time of the year to whip up a few batches raspberry curd to add to your cakes, cupcakes or even give as a gift for the baker in your family. x

Click read more for the recipe.

raspberry curd

1 cup white sugar

1 tablespoon lemon zest

1/4 cup fresh lemon juice

8 egg yolks – save the egg whites for another use, like meringue kisses!

1/4 teaspoon salt

140g unsalted butter, cut into cubes

1 cup raspberries

In a medium saucepan, off heat, whisk together sugar, zest and egg yolks. Then whisk in lemon juice and salt. Add the butter and heat saucepan over a medium/high heat. Continue whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan. Do not boil. Remove the pan from heat and continuing to whisk for a little longer, the longer that you whisk while off heat the silkier the curd will be. In a blender, puree the raspberries and and gently fold into the cooled curd – you can strain the raspberries through a sieve to remove any seeds if you want. Place the raspberry curd into a steralised jar and keep in the fridge for up to one month.

Categories: eat, holiday baking, kitchen essentials

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  • 330367257037844

    Sooooo much yes! I know what’s on my to-do list in the next fortnight!

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  • Lana | Sweet As Lime

    Mmmm! I’m drooling on my keyboard :/

    • Made From Scratch

      Oooh Lana, hehe so flattered to hear :) I just had a peek at your page, oh my gosh, my jaw dropped – it is so amazing!!!! xo

      • Lana | Sweet As Lime

        Thank you, that means so much!
        I still have a long way to go and sometimes feel like giving up. But then I browse blogs, like yours, and feel so inspired and remember why I’m doing/loving this again ^^.

        • Made From Scratch

          Aw Lana, you’re more than welcome it’s really so so lovely!
          Oh goodness, I promise that we all feel like that from time to time – I love that you love blogging so much, it’s so so wonderful! You’re so very sweet, I’m so honored that you enjoy Made From Scratch so much, thank you! xo

  • Helen

    Hi, sounds so yummy, does the jar of curd need storing in the fridge before opening?

    • Made From Scratch

      Hi Helen, oh thank you! No you can use is straight away, but if you pop it into the fridge over night it will become nice and silky – also the longer that you whisk it while it’s cooling will help to ‘thicken’ it up. x

      • Helen

        Thank you! I am looking to make a small batch as wedding favours at my brothers wedding! I was wondering if I needed to store them in the fridge before giving them to guests at the wedding? Or do they just need refrigeration once opened? Thanks x

        • Made From Scratch

          Oh my pleasure. That’s such a lovely idea, they will make the loveliest favours :) You can keep them in the fridge until needed – but they will be more than fine if on a table for a couple of hours. They will need to keep in the fridge after opening too though :) x

          • Helen

            That’s great! Thank you! Fingers crossed they’ll be a great success! I will let people know where I got the recipe! Thanks for your help! x