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. He also agreed is was an amazing dessert and we spent the next few days putting it on everything we could think of in our house.
I wanted to try out other varieties and see if they were just as amazing. It had gotten pushed 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 are the ingredients to make lemon raspberry curd?
The full recipe to make this lemon raspberry curd recipe is below, but the ingredients you need to make lemon raspberry curd are:
- Eggs
- Sugar
- Raspberries
- Lemon Juice
- Lemon Zest
- Unsalted Butter
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.
Some ideas you can use are:
- Mini Chocolate Raspberry Napoleons
- Fluffy Buttermilk Pancakes
- Homemade Waffles
- White Chocolate Raspberry Cheesecake
- Traditional British Scones
- Classic Pound Cake
How do you make Lemon Raspberry Curd?
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.
- 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
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In a bowl, whisk together sugar and eggs.
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In a medium saucepan, over medium low heat, add raspberries, lemon juice and lemon zest.
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Heat until raspberries start to break down (around 5 minutes), carefully stirring watching to ensure it doesn't burn.
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Add in the sugar mixture and constantly whisk for 2 minutes.
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Stir often until it begins to thicken (about 5 minute).
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Add butter and continue stirring often until all butter is melted.
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Over a bowl, use a strainer to press the solids out of the mixture.
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Refrigerate until cold (at least 4 hours).
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Keep refrigerated in air tight container for up to 10 days.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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!
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