Baking & Pastry > Fillings & Assembly > Cake Fillings > Curds (Lemon, Raspberry)

Raspberry Curd Cake Filling

A vibrant and fruity raspberry curd, perfect for adding a burst of flavor to cakes, pastries, or scones. This recipe uses fresh raspberries for the best possible taste.

Prep Time
15
Cook Time
20
Servings
Yields about 2 cups
Ingredients
  • 12 ounces Fresh Raspberries
  • 1 cup Sugar
  • 3 large Eggs
  • 2 large Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 tablespoon Lemon Juice

Preparing the Raspberry Puree

Place the raspberries in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries have softened and released their juices. This should take about 5-7 minutes.

Straining the Puree

Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Press down on the solids to extract as much juice as possible. Discard the seeds. You should have about 1 cup of raspberry puree.

Combining Ingredients

In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (double boiler), whisk together the raspberry puree, sugar, eggs, and egg yolks. Make sure the bottom of the bowl doesn't touch the water.

Cooking the Curd

Cook, stirring constantly with a whisk or spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 15-20 minutes. The curd is ready when you can run your finger across the back of the spoon and a clear line remains.

Adding Butter and Lemon Juice

Remove the bowl from the heat and stir in the cold, cubed butter and lemon juice until the butter is completely melted and the curd is smooth. Be patient and stir well to ensure the butter is fully incorporated.

Cooling

Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to fully set and cool completely.

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FAQ

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. Thaw them completely and drain any excess liquid before pureeing.
  • How long does raspberry curd last?

    Raspberry curd will last in the refrigerator for up to 1 week, stored in an airtight container.
  • My raspberry curd is not thick enough. What can I do?

    If your curd is not thick enough, you can continue to cook it over the double boiler, stirring constantly, until it reaches the desired consistency. Be careful not to overcook it, or the eggs may scramble.