It’s coming! Valentine’s Day that is. If there’s someone special in your life or you’d just like to treat a loved one to an extra sweet treat we’re here to offer up one of our very favourite spreads and fillings. A homemade raspberry curd recipe! A generous dollop of our rather tempting raspberry curd recipe is bound to brighten up someone’s Valentine morning. We love it smothered on lightly toasted brioche slices and even as a cheeky filling for a delicious vanilla cupcake! You can be creative and add it on top of fruity pancakes, swirl it into ice cream or layer it on top of cheesecakes (drools…). You can even veg out on a Sunday watching box sets armed with a spoon and a jar of this refreshing spread. We won’t judge you.
Homemade raspberry curd recipe!
- 175g fresh raspberries
- 100g butter
- 200g granulated sugar
- 3 lightly beaten large eggs
- Finely grated zest of 1 lemon
- 150ml freshly squeezed lemon juice
To begin making this homemade raspberry curd recipe purée your raspberries in a food processor. Set these aside in a bowl while you prep your other ingredients.
Heat up your butter, sugar, zest and lemon juice in a saucepan set to high. Be careful not to burn your ingredients and stir every so often. Your mixture should be done when the butter has melted and the sugar has dissolved; this should take around 5 minutes or so on the stove top.
Sieve the raspberry purée and the lightly beaten eggs into the heated up mixture to avoid lumps and bumps in your curd. If you like the pulp or as we say in Britain ‘juicy bits’ then you can leave out the sieve if you wish!
Turn the heat back on for 15 minutes or until you feel and see the curd begin to thicken. Be sure to remove from the heat every minute or so to whisk the mixture. This stops the added eggs from cooking too quickly and becoming more of a fruity scrambled egg recipe!
By this stage your card should feel like lightly whipped cream. Once it cools it will firm up into the typical curd-like consistency.
Add your cooled down raspberry curd recipe to clean jars (we like these Kilner jars) and store until you’re ready to use them in the fridge. Curd doesn’t last as long as jams or marmalades due to the egg and butter content so be sure to use it all up within a week!
You should now be left with a gorgeously pink and fruity curd that’s utterly perfect for filling layers of freshly baked cakes with, smothering on top of brioche toast or hot crumpets, drizzling and swirling into ice creams or even adding to indulgent pastries. This homemade raspberry curd recipe can even be adapted… why not give blueberry curd a try or be exotic and swap half the raspberries for chopped up mango?