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Homemade Raspberry Curd

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This 20 minute Homemade Raspberry Curd makes for a perfect cake or cupcake filling, raspberry bars, raspberry mousse or can be eaten by itself. Simple and delicious!


Homemade Raspberry Curd - Main image for recipe


A few years ago, I tried lemon curd for the first time.

Lemon Curd is something I’d heard people talk about, but never actually tried myself.


Homemade Raspberry Curd - all ingredients in a pot not mixed up


However, having heard all the hype, I knew I had to try to make it.

And how glad I was that I did.

Since then I’ve made lemon curd dozens of times, lime curd multiple times, and now Homemade Raspberry Curd.

Seem’s like a lot of curd, but trust me, we go through it like candy in our house!


Homemade Raspberry Curd - All ingredients in a pot mixed up


Now, Homemade Raspberry Curd isn’t something you hear about as often as you do lemon or lime curd.

But don’t let that scare you.

Raspberries are naturally a mix of sweet and tart, which makes them perfect for curd!


Homemade Raspberry Curd - Mixture has cooked down with butter added


One of my favorite ways to use this Homemade Raspberry Curd is as a cupcake or cake filling.

In addition to the creaminess of the curd, pairing it with a white or chocolate cake makes the raspberry flavor really burst!

As with all curds, and all the curd recipes I have here on Num’s the Word, you’ll want to pull a chair up to the stove, put a show on Netflix on your iPad and get comfy.


Homemade Raspberry Curd - Final product in pan before straining


It takes 15 minutes of constant stirring to ensure that the mixture doesn’t turn into raspberry flavored scrambled eggs.

This may sound tedious, but it is well worth the effort.

Because of your efforts, the results will give you silky smooth, melt in your mouth, Homemade Raspberry Curd.


Homemade Raspberry Curd - showing how to strain curd from seeds


The main question I get asked when I talk about curd is what do you do with it?

Because it’s delicious by itself, you grab a spoon and eat it.

Just as it is, eat it.


Homemade Raspberry Curd - seed mush in strainer leftover after straining


Because it’s so creamy, you can also use it in all kinds of different recipes.

Cookie bars, mousse, cake filling and cookie cups are just a few ways you can use this Homemade Raspberry Curd.

However, there are many other ways that it can be used for – be creative and experiment with it!

For this particular batch of raspberry curd, I used it as cupcake filling.


Homemade Raspberry Curd - Final mixture after straining before chilling


It was incredible!

White cupcakes with raspberry curd filling topped with perfect buttercream frosting.

Doesn’t that sound incredible?!


Homemade Raspberry Curd - thickened curd in jar with a drip down the side, side angle


If you love raspberries, and you especially love seedless raspberry things, then you MUST make this tasty seedless Homemade Raspberry Curd!


Yield: 1 quart of curd

Homemade Raspberry Curd

Homemade Raspberry Curd - thickened curd in jar with a drip down the side, down angle
Cook Time 15 minutes
Total Time 15 minutes


  • 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.

Originally Posted: July 15, 2015

Photos & Post Updated: September 29, 2017

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Sunday 25th of July 2021

I enjoyed this recipe. Tastes Devine. I feel like I lost a lot of curd during the straining process though as it was thick and I lost a lot of heat quickly. If I do it again I think I would cook the raspberries down, strain them then cook it with the rest. I got about 1 1/4 pints but feel I could have gotten 1 1/2


Sunday 8th of October 2017

Such a fantastic idea. I adore lemon curd and will enjoy making this raspberry curd. Pinned!

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