Total Time
Prep 15 mins
Cook 15 mins

Luscious Berry Desserts, Lori Longbottom

Ingredients Nutrition


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


Most Helpful

I made this curd last night and found it here while doing a search before posting it. It is delicious! I didn't end up using any lemon juice--that was just my taste and since I'm layering it on a lemon cake, I didn't feel like it needed additional lemon flavor. Definitely use a coarse strainer, if I had tried to use my fine strainer I would have been at it all night. I never would have thought to make a raspberry curd, but it is delicious! Smooth and tart, with a velvety richness. I may never eat raspberry jam again! I hope I have some leftover so I can spread on toast or biscuits. Thanks for posting!

Mommy2two April 30, 2011

Very good recipe. Rich and thick. The fresh raspberries I purchased were not sweet at all so instead of lemon juice, I used orange juice. Really intensified the raspberry flavor.

Algertha T. December 17, 2013

I made this as a filling for a birthday cake and it is tart and buttery and delicious. I've never had raspberry curd before and now I want to make all kinds. So the flavor is wonderful, but mine does not have the beautiful color that yours has. Mine has a slightly grayish cast, and I googled that issue, but could find no answer. It's not a huge deal. I will definitely make this again.

megarachnid June 28, 2013

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