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Raspberry Curd Recipe

Raspberry Curd Recipe

Raspberries are such a sweet and flavorful berry that is perfect during the summer time. This recipe can also be made in the winter with frozen berries.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 5 min. Cook: 10 min. + chilling YIELD:12 servings


  • 1-2/3 to 2 cups fresh or frozen unsweetened raspberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 3 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.
  • 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. Yield: 3/4 cup.

Recipe Note

Editor's Note: To be used with Chocolate Raspberry Torte.(recipe also in Recipe Finder)

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spiker1 User ID: 264159 15170
Reviewed Nov. 13, 2013

"Loved this recipe."

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