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Raspberry Curd

Total Time

Prep: 5 min. Cook: 10 min. + chilling


3/4 cup

Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. —Taste of Home Test Kitchen
Raspberry Curd Recipe photo by Taste of Home


  • 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 3 large egg yolks


  1. Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve.
  2. In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes.
  3. Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

Nutrition Facts

2 tablespoons: 75 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein.

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