A few months ago, I tried lemon curd for the first time. I was blown away by how creamy and delicious it was.
I was hooked. Since then I’ve made lemon curd multiple times, lime curd several times and now raspberry curd. In all reality, you can take any berry or fruit and turn it into curd.
The main question I get asked when I talk about curd is what do you do with it? First off, you grab a spoon and eat it. Just as it is, eat it.
You can also use it in all kinds of different recipes. Bars, mousse, cake filling, cookie cups are just a few ways you can use any flavor of curd.
For this raspberry curd, I used it as cupcake filling. It was incredible! White cupcakes with raspberry curd filling topped with perfect buttercream frosting.
Doesn’t that sound incredible?! If you love raspberries and you especially love seedless raspberry things, then you MUST make this tasty seedless raspberry curd! One taste and you’ll be hooked!
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- 12 ounces fresh raspberries
- 3/4 cup sugar
- 5 large eggs
- Pinch of salt
- 3/4 cup butter, cut into 1 tablespoon pats
- In a saucepan combine raspberries, sugar, eggs and salt. Place saucepan on burner and turn to medium heat.
- While sitting next to or standing over stove, continually whisk mixture for 15 minutes. I always set my timer. After about 8 minutes the mixture will begin to thicken. Keep whisking. You are preventing the eggs from curdling and keeping the ingredients smooth and creamy.
- After 15 minutes, remove from heat and add butter 2 tablespoons at a time. Whisk until melted and then add 2 more. Continue this until all butter is added and melted.
- Pour mixture into a bowl using a fine mesh strainer. Strain out raspberry seeds and any cooked egg.
- If using chilled curd, cover curd and place in fridge for at least 3 hours. If baking curd in a dish, you can use immediately. Curd will continue to thicken as it cools.
Curd can be kept in fridge for up to 2 weeks.
Items recommended for this recipe include…
One Year Ago, 2014