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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. 

Course Condiments
Cuisine American
Prep Time 18 minutes
Cook Time 4 hours
Total Time 4 hours 18 minutes
Servings 32
Calories 61 kcal
Author Larisha Campbell


  • 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


  1. In a bowl, whisk together sugar and eggs.
  2. In a medium saucepan, over medium low heat, add raspberries, lemon juice and lemon zest.
  3. Heat until raspberries start to break down (around 5 minutes), carefully stirring watching to ensure it doesn't burn.
  4. Add in the sugar mixture and constantly whisk for 2 minutes.
  5. Stir often until it begins to thicken (about 5 minute).
  6. Add butter and continue stirring often until all butter is melted.
  7. Over a bowl, use a strainer to press the solids out of the mixture.
  8. Refrigerate until cold (at least 4 hours).
  9. Keep refrigerated in air tight container for up to 10 days.

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Lemon Raspberry Curd
Amount Per Serving (2 tbsp)
Calories 61
% Daily Value*
Cholesterol 20mg7%
Sodium 8mg0%
Potassium 22mg1%
Carbohydrates 13g4%
Sugar 12g13%
Vitamin A 30IU1%
Vitamin C 3.5mg4%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.