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  • Writer's pictureBrittany Davidson

Zingy Raspberry Curd

I have to admit I hadn't personally made any types of 'curd' before, but I had often seen in restaurants lots of variants: lemon, raspberry, passion fruit... and I thought I'd test out some recipes and see what they're all like. I am a big fan of raspberries but I don't often cook with the, so I thought I'd take the opportunity. If you're using frozen berries, follow my recipe here as the steps are slighly different. This will make around 500g. As always, the PDF recipe with more photos can be downloaded at the bottom of the page.


  • 300g (fresh/unfrozen) raspberries

    • 4 UNWAXED lemons (juice + zest)

  • 4 whole eggs

  • 200g (white) granulated sugar

  • 120g UNSALTED butter (cut into cubes!)


  • Jars - mason jars are good but anything you can sterilize/or are oven safe

  • Cooking

    • One pot

    • Sieve

    • Bowl

  • Don’t forget to sterilize your jars

    • Either pop the jars (and lids) into a large pot of boiling water for 15m

    • Or pop them into the oven at ~115-120℃ for 15m

Let's cook!

  1. First put the raspberries, sugar, and lemon (juice + zest) into your pot on a low-medium heat

  2. Once the raspberries have started to burst and break down, turn the head down to low and add in your eggs – keep the mixture moving so the eggs don’t curdle

    1. After 2-5 minutes the mixture should start thickening up

  3. Once it the thickening has started and it is almost a custard-like texture, take off the heat, and add in the butter and keep whisking

  4. Once you butter has mixed into your curd, get the bowl and the sieve, and pour the mixture into the sieve

  5. Use either the whisk or a spoon to push as much of the curd through into the bowl

  6. Once you’ve got most out, you’ll have a LOT of seeds and pips left over

  7. Pour or spoon into your sterilized jars, let cool before putting into the fridge

Download PDF • 11.87MB

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