Lemon Raspberry Curd is sweet and tart making it an amazing filling for pies, doughnuts, cakes, and more. This lemon raspberry curd recipe also makes a great edible gift.
About two years ago now, I made lemon curd for the first time to go into some hand pies I was trying out. When I told Andrew what I was making, he cringed. Why would anyone call it curd? What an awful name for something you are eating. I reminded him that he loves cottage cheese and those are also called curds. He wasn’t amused.
Nonetheless, it was one of the best desserts I had ever had. I was literally licking the lemon curd off the spoon.
I wanted to try out other varieties and see if they were just as amazing. It had gotten purchased to the back burner until recently. And boy once I made this lemon raspberry curd, I was so disappointed I had never made it sooner. It was amaziingggg. We’ve made it multiple times since the first and it’s even better than just regular lemon curd.
Why is it called curd?
A curd is smooth, thick, creamy spread that is in the same family as jams and preserves. The earliest accounts show lemon curd being made and referred to as lemon cheese. It explains that lemon juice was added to cream to make curds. As time has evolved, a curd now refers to a citrus fruit (lemon, lime, orange, etc) being combined with eggs and sugar, and sometimes butter. Berries, like in this lemon raspberry curd, are sometimes used as well.
What do you use lemon raspberry curd for?
Fruit curd is used for a variety of treats like scones, pies, and in between cake layers. However, it can also be used on bread or toast, muffins, waffles, pancakes, cheesecake and more. Some people also mix curd into yogurt or cottage cheese. The possibilities are really endless.
- 4 eggs
- 2 cups sugar
- 2 cups raspberries, fresh or frozen
- 1/2 cup lemon juice
- Zest from one large lemon
- 1 stick unsalted butter, cut into pats
- In a bowl, whisk together sugar and eggs.
- In a medium saucepan, over medium low heat, add raspberries, lemon juice and lemon zest.
- Heat until raspberries start to break down (around 5 minutes), carefully stirring watching to ensure it doesn't burn.
- Add in the sugar mixture and constantly whisk for 2 minutes.
- Stir often until it begins to thicken (about 5 minute).
- Add butter and continue stirring often until all butter is melted.
- Over a bowl, use a strainer to press the solids out of the mixture.
- Refrigerate until cold (at least 4 hours).
- Keep refrigerated in air tight container for up to 10 days.
Whether you put this in pies, spread on tarts, or lick it off the spoon (I won’t judge) you’ll want to make this ASAP. Promise me you will make this soon!