Raspberry Curd

Prep Time:
20 mins
Total Time:
20 mins
2 cups

This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.


  • 1 cup sugar

  • 1 tablespoon finely grated lemon zest, plus ¼ cup fresh lemon juice

  • 8 large egg yolks (egg whites reserved for another use)

  • ¼ teaspoon coarse salt

  • 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces

  • 1 cup raspberries


  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

  2. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

  3. Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.

Cook's Notes

To store, refrigerate in an airtight container, up to 2 weeks.

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