Raspberry Curd (Filling)

Be the first to review
READY IN: 35mins
Recipe by Borealis Beegirl

To be used as a cake filling or a tart

Ingredients Nutrition


  1. Puree the raspberries and put them through a fine strainer to remove the seeds. Measure to make 1 1/2 cup puree, heat it in a non-corroding saucepan, and stir in the sugar and butter. Taste and add the lemon juice if needed. Whisk the eggs and egg yolks just enough to mix them. Then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick- it should reach a temperature of 170°F Chill.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a