Easy Raspberry Curd Recipes

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RASPBERRY CURD



Raspberry Curd image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Yield Makes 2 cups

Number Of Ingredients 6

1 cup sugar
1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
1 cup raspberries

Steps:

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

RASPBERRY CURD



Raspberry Curd image

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

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3/4 cup.

Number Of Ingredients 5

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

Steps:

  • Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , 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. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

EASY RASPBERRY CURD



Easy Raspberry Curd image

With 5 ingredients, making raspberry curd is simple enough for a beginner.

Provided by thedailygourmet

Categories     Desserts     Fillings     Fruit Fillings

Time 10m

Yield 4

Number Of Ingredients 5

1 (6 ounce) container fresh raspberries
½ cup white sugar
2 eggs
¼ cup butter
1 teaspoon lemon juice

Steps:

  • Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
  • Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
  • Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 30.2 g, Cholesterol 123.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 116.7 mg, Sugar 27.2 g

RASPBERRY CURD



Raspberry Curd image

This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Provided by Yoly

Categories     Desserts     Fillings     Fruit Fillings

Time 15m

Yield 12

Number Of Ingredients 7

6 tablespoons butter
2 (6 ounce) containers fresh raspberries
6 egg yolks, beaten
¾ cup white sugar
2 tablespoons lemon juice
¼ teaspoon lemon zest
⅛ teaspoon salt

Steps:

  • Melt butter in a saucepan over medium-low heat.
  • Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
  • Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g

RASPBERRY CURD



Raspberry Curd image

I guarantee that you'll be returning to the fridge throughout the day for a cheeky spoonful of this curd. Slather it on a slice of cake or gift a jar to a friend; either way, you'll be happy this recipe makes a little extra. When making curd, measure everything beforehand and have it at the ready. Using a double boiler is an insurance policy to prevent scrambling the eggs, and continual whisking is a must.

Provided by Odette Williams

Categories     condiment

Time 20m

Yield Makes 2 1/4 cups; enough for 8 to 10 side servings

Number Of Ingredients 7

1 1/3 cups (175 grams) raspberries
5 eggs, at room temperature
3/4 cup (150 grams) granulated sugar
1/8 teaspoon salt
Finely grated zest of 1 lemon
8 tablespoons (1 stick/115 grams) unsalted butter, at room temperature, cubed
1/2 cup (120 milliliters) freshly squeezed lemon juice, strained

Steps:

  • To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
  • Place the raspberries in a resealable plastic bag or small bowl and crush them.
  • Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
  • Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
  • Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
  • Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.

RASPBERRY CURD FOR PINK MERINGUE CUPCAKES



Raspberry Curd for Pink Meringue Cupcakes image

Fill our Pink Meringue Cupcakes with this raspberry curd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 container (6 ounces) raspberries
1 1/4 cups sugar
4 large egg yolks
1 stick unsalted butter
1/4 cup fresh lemon juice
Pinch of salt

Steps:

  • Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.

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