Raspberry Curd

In this recipe for raspberry curd, I share my secret for separating eggs and what I do with my egg whites when I don’t them straight away.

Today’s inspirational recipe from Lavender and Lime ♥ Raspberry Curd ♥ #LavenderAndLime Click To Tweet

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? Using this, the white drips through the holes and you are left with the yolk in the separator. This is something that I o longer use, 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. Once 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
Print Recipe
5 from 6 votes

Raspberry Curd

Sharp and sweet all at the same time, this curd is made using egg yolks only
Recipe Category: Condiments, Dessert
Makes enough for: 1 batch curd
All Rights Reserved: Adapted from Not Quite Nigella


  • 300 g raspberries
  • 5 egg yolks
  • 140 g fructose
  • 125 g butter, cubed
  • 2 limes, zest only
  • 50 mls lime juice (you might need to adjust slightly as you want a total of 250mls juice)


  • Place the raspberries into a jug
  • Using a stick blender purée until smooth
  • Sieve into a jug to get the juice
  • You are looking for 200mls, but don't worry if in it is slightly more or less, just adjust the lime juice
  • Place the yolks and fructose into a thick bottomed sauce pan
  • Whisk until at the ribbon stage
  • Place onto the stove at a low temperature setting and add the butter
  • Allow the butter to melt before adding the raspberry juice, lime juice and zest
  • Stir occasionally with a wooden spoon until the curd reaches 75° Celsius
  • Remove from the heat and cover with a lid
  • 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

Top of Page

45 thoughts on “Raspberry Curd

  1. 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.

  2. 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.

  3. 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

  4. 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! 😀

  5. 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.

  6. 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 🙂

  7. Yummm! I never even thought of raspberry curd but it was go so well in so many desserts!

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.