If you absolutely love lemon curd but want to mix it up a little, I’ve got just the thing for you: raspberry curd! It will make such a colorful addition to your desserts and is incredibly tasty. Sweet and tangy, this curd pairs perfectly well with meringues, choux pastry, cupcakes and whatever you wish really.
Raspberry curd can be prepared whenever the urge strikes. All you need are a few ingredients and a few minutes of your time. You can simply use frozen raspberries. And to be honest, since I always decide to make it last minute, I never manage to thaw the raspberries completely. And that’s not a problem at all!
Just puree the raspberries with sugar using a hand blender, and heat them up with egg yolks and a splash of lemon juice. When the curd thickens slightly, you can add the cold butter and you are done! Well, if the seeds bother you, you can strain the curd. And then you really are done!
Making Raspberry Curd
The raspberry curd recipe I will share with you is on the sweet side. My kids love it. But if you like it tangier, you could decrease the sugar. And if you like it sweeter, increase the sugar. You could even adjust the sweetness with icing sugar at the very end, once the raspberry curd is cooked. Although I personally did not like the texture too much when I added icing sugar.
I’m using quite a bit of raspberries in the recipe as I wanted a proper fruity kick. The raspberry curd is quite thick, but won’t completely set even when refrigerated. If you want to use it to fill a large tart, you might need to add a little bit of thickener such as cornflour. It should be fine for tartlets as is. Bottom line, although I love the recipe as it is, you can really adjust it to suit your taste.
The recipe is very straightforward but let me show you some step-by-step pictures so you know exactly what to do.
1. Prepare the raspberry puree
- Place the raspberries and sugar in a bowl (or straight into the pot) and puree using a hand blender.
2. Add the other ingredients
- Mix in the egg yolks and lemon juice. In the pictures I’m making half a portion so I’m using only one egg yolk.
- Heat on medium-low until the temperature reaches about 82°C (180°F). The curd will get slightly thinner at one point. Then it will thicken again. Once it thickens, remove from the heat.
- Add the cold butter and combine until smooth.
- Strain through a fine mesh sieve into a bowl, if desired.
- Let it cool for a few minutes then press a piece of parchment paper (or cling film) on top and refrigerate. Once completely cool, transfer to a glass jar (or any airtight container) and refrigerate for up to a week.
And that’s it! My son just started eating it with a spoon but I managed to save some of it to fill meringue nests. I hope you’ll love the recipe! Let me know what you use it with!
In case you missed it, head over to the meringues baking calendar to see what we’ll be learning this month.