Recipe For Raspberry Curd

I think everyone has their own method of separating eggs and I most certainly can say that I have tried a few! I have an old fashioned egg separator that I got at a Tupperware party in my twenties. I am sure you all remember those? The one you place over a mug and crack the egg into? The white drips through the holes and you are left with the yolk in the separator. I don’t use that any more, and if I still have it, it will be in a box in storage. I have tried using an old water bottle to ‘slurp’ up the egg yolk, but that takes time. I saw a young child using a small dariole mould to hold the egg yolk on a plate, while tipping off the egg white. And Lorraine in her method for lemon curd suggests you strain the yolks through a fine sieve to get rid of the white. Well, I tried that and it did not work for me. Which is why I am sharing with you the way I separate eggs. I start with a bowl that is flat, and that I can get my hand into easily. I then have a mug for the egg whites, and a mixing bowl for the egg yolks. The reason I have these items assembled is usually I am separating eggs to make ice cream. If I were separating the eggs to make meringues, I would have the bowl for the whites, and the mug for the yolks. I crack my eggs against each other to make sure the crack is clean. This ensures that the yolk does not tear against the shell. You can also use a flat surface, or the back of a knife like Dave does. Open the egg into the bowl with the flat surface. Now use your fingers and scoop up the yolk. You might have to swirl it over your fingers a little bit to make sure all the white comes off the yolk. This is important, so use the shell to help you if you need to remove that sticky part of the albumen. Next, drop the yolk into its container, and pour the egg white into the mug or mixing bowl as need be. Carry on, until you have all the eggs separated. This way your egg whites will never be contaminated if you break the yolk. I freeze my egg whites in a ziploc bag. An egg white weighs approximately 36 grams so if I need egg whites I defrost them in the fridge and weigh out what I need. For some reason, these aged egg whites whip up better than fresh ones. If I have egg yolks to spare and I am not baking something that needs an egg wash, I use the yolks to make mayonnaise. I made raspberry curd for my lamingtons and the left over curd I folded into an ice cream base for a curd ice cream.

Raspberry Curd
Raspberry Curd

5.0 from 5 reviews
Raspberry Curd
 
Sharp and sweet all at the same time, this curd is made using egg yolks only
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Ingredients
  • 300g raspberries
  • 5 egg yolks
  • 140g sugar - I used fructose
  • 125g butter, cubed
  • zest of 2 limes
  • 50mls lime juice, you might need to adjust slightly as you want a total of 250mls juice
Method
  1. Place the raspberries into a jug
  2. Using a stick blender purée until smooth
  3. Sieve into a jug to get the juice
  4. You are looking for 200mls, but don't worry if in it is slightly more or less, just adjust the lime juice
  5. Place the yolks and sugar into a thick bottomed sauce pan
  6. Whisk until at the ribbon stage
  7. Place onto the stove at a low temperature setting and add the butter
  8. Allow the butter to melt before adding the raspberry juice, lime juice and zest
  9. Stir occasionally with a wooden spoon until the curd reaches 75° Celsius
  10. Remove from the heat and cover with a lid
  11. Leave to cool completely before placing into a sterilized glass jar

Click on the links for conversions and notes.

What I blogged July 16:

Lavender and Lime Signature

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40 thoughts on “Recipe For Raspberry Curd

  1. Can’t think I’ve ever tasted raspberry curd – love the citrus variety.

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    1. I also love citrus curds, but this was worth making 🙂

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  2. I freeze my eggwhites but that’s a fantastic tip about the approximate weight. I’ll store that away so I know how much to weigh when defrosted. I fear there will never be any raspeberry curd in out house, given they are $8 for a tiny punnet!

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    1. Wow, that is so expensive! They are not cheap here but that price is over the top 🙂

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  3. Yummm! I never even thought of raspberry curd but it was go so well in so many desserts!
    Dani @ House in Tillford sharing the blog ♥ San Choy Bau Inspired Sausage Rolls | RecipeMy Profile

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    1. Thanks Dani, hope you try make it 🙂

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  4. Your raspberry curd is very pretty. I’m sure the flavor is amazing! Wishing I had some with a scone and clotted cream for breakfast this morning…
    Cali @ Cali’s Cuisine sharing the blog ♥ Apricot-Almond Bundt Cake #BundtBakersMy Profile

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    1. Now, that would be awesome 🙂

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  5. I haven’t had raspberry curd before. I’m going to add it to my list of things to try. It looks delicious.

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    1. Hope you enjoy it Doreen 🙂

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  6. Hi Tandy, your curd came out such a beautiful color. Great idea to use when making ice cream as a base.
    cheri sharing the blog ♥ Zucchini ButterMy Profile

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    1. It was the best use of the leftovers, and so easy 🙂

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  7. I love this raspberry curd! Looks fantastic!

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    1. Thanks Marcela 🙂

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  8. Love the beautiful bright pink color.

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    1. Thanks Karen 🙂

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  9. Your raspberry curd is just gorgeous. I think this recipe takes a little bit of time and trial and error to master, and you HAVE mastered it!!!

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    1. Thanks for the compliment Bobbi 🙂

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  10. I have an egg separator, but I really think it’s easiest to just do with your hands, exactly how you describe!

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    1. Me too Joanne 🙂

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  11. This sounds lovely! Oh when I say strain the egg through a sieve, I separate the egg using that Tupperware device and then strain it through a sieve to get rid of that last gluggy bit of white that always seems to cling to the yolk 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ The Spectacular Longji Rice TerracesMy Profile

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    1. Ha ha, that makes more sense 🙂 You should have seen me trying this from a whole egg xx

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  12. Love the colour of that curd – I have never made raspberry curd but know that I would love it – raspberries are my absolute favourite fruit.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Slow-cooked Beef CheeksMy Profile

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    1. Please try this Rachel, it is so good 🙂

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  13. This raspberry curd looks delicious! There are really so many things you could add raspberry curd to! Plus, that addition of the lime adds a great depth of flavor 🙂 Thanks for sharing! 😀

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    1. It is my pleasure 🙂

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  14. Mmmm! I love curd – this raspberry curd looks AMAZING!

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    1. Thanks Pam 🙂

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  15. Hehe, the struggles we all have when separating eggs! Mmm…we can imagine how that curd tastes like 🙂 Thanks for sharing!!

    Julie & Alesah
    Gourmet Getaways xx
    Gourmet Getaways sharing the blog ♥ Woolworths Online Shopping Giveaway $150My Profile

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    1. Thanks for the visit 🙂

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  16. Love the idea of raspberry curd! I just separate the yolk using either the two halves of the shell or drain it through my fingers 🙂

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    1. I have tried the shell half thing and I always break the yolk 🙂

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  17. I still use one of those tupperware separators and I am happy with it. Love the look of raspberry curd. We’ve only done lemon but this looks delicious.

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    1. This curd recipe is so versatile 🙂

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  18. Tandy, this raspberry curb looks delightful, elegant and fabulously tasty. My sister is getting married in 2 months, and we are looking for inspiration for food, now I need to go over your site for some new ideas that we haven’t seen elsewhere.

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    1. So exciting for your sister Laura 🙂

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  19. Raspberry curds sounds heavenly.
    Have a happy afternoon Tandy.
    🙂 Mandy xo

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    1. Thanks Mandy, you too xx

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  20. Tandy, I have been reading your blog for a few weeks now. I usually don’t have the time to message like I would like to. I wanted you to know I love what you write and post. I read even if I don’t comment.
    Have a wonderful Thursday.
    Sarah

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    1. Dear Sarah, thank you so much for the comment. Off to visit your blog now 🙂 Tandy

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