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Raspberry Curd
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
To store, refrigerate in an airtight container, up to 2 weeks.
Gallery
Raspberry Curd
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
Gallery
Raspberry Curd
Raspberry Curd
Raspberry Curd
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 2 cups
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
To store, refrigerate in an airtight container, up to 2 weeks.
Cook’s Notes
To store, refrigerate in an airtight container, up to 2 weeks.
Reviews (5)
Add Rating & Review
27 Ratings
5 star values:
6
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
3
Reviews (5)
Add Rating & Review
27 Ratings
5 star values:
6
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
3
Add Rating & Review
27 Ratings
5 star values:
6
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
3
27 Ratings
5 star values:
6
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
3
27 Ratings
5 star values:
6
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
3
- 5 star values:
- 6
- 4 star values:
- 10
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 3
Martha Stewart Member
Rating: 1 stars
08/05/2017
This is not worth the time, effort, or ingredients. Poor recipe.
If you make it; add a teaspoon of cream of tartar &/or a pinch of flour to thicken it up, by adding both of these I found this to be a nice pancake drizzle sauce.
Martha Stewart Member
Rating: Unrated
06/02/2017
Martha, Tried this recipe for raspberry curd. It turned out like a dream! I've never had a recipe so simple to make and turn out as well, and I've tried lots of them. I only thought you made things look easy. Now I know you're a Master Chef. Thanks!
Martha Stewart Member
Rating: Unrated
03/15/2017
Just as another poster stated, my "curd" was way too loose to be considered a curd. I added a ton of corn starch trying to thicken it up after it was made, and it did thicken, but of course I could not arrive at that curd consistency. The taste was great... until I had to load it up with the corn starch. Bummer. Definitely technical errors with this recipe - skip it!!!
Martha Stewart Member
Rating: Unrated
04/29/2016
I'm confused...You say to strain the raspberries through a fine-mesh sieve, discarding solids but then you say to fold the raspberry puree into the curd. If you discard the solids, how do you end up with puree. The strained juice is out the you're left with the solids to discard???
Martha Stewart Member
Rating: Unrated
06/25/2012
I followed this to a tee since I have never done curd without a double boiler. The consistency was too watery for a curd. I am going to try the other Martha raspberry curd recipe instead (which uses the typical double boiler method to make curd). In the meantime, I passed this off as raspberry icing.
Martha Stewart Member
Rating: 1 stars
08/05/2017
This is not worth the time, effort, or ingredients. Poor recipe.
If you make it; add a teaspoon of cream of tartar &/or a pinch of flour to thicken it up, by adding both of these I found this to be a nice pancake drizzle sauce.
Rating: 1 stars
Rating: Unrated
06/02/2017
Martha, Tried this recipe for raspberry curd. It turned out like a dream! I've never had a recipe so simple to make and turn out as well, and I've tried lots of them. I only thought you made things look easy. Now I know you're a Master Chef. Thanks!
Rating: Unrated
Rating: Unrated
03/15/2017
Just as another poster stated, my "curd" was way too loose to be considered a curd. I added a ton of corn starch trying to thicken it up after it was made, and it did thicken, but of course I could not arrive at that curd consistency. The taste was great... until I had to load it up with the corn starch. Bummer. Definitely technical errors with this recipe - skip it!!!
Rating: Unrated
04/29/2016
I'm confused...You say to strain the raspberries through a fine-mesh sieve, discarding solids but then you say to fold the raspberry puree into the curd. If you discard the solids, how do you end up with puree. The strained juice is out the you're left with the solids to discard???
Rating: Unrated
06/25/2012
I followed this to a tee since I have never done curd without a double boiler. The consistency was too watery for a curd. I am going to try the other Martha raspberry curd recipe instead (which uses the typical double boiler method to make curd). In the meantime, I passed this off as raspberry icing.
All Reviews for Raspberry Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
