This Raspberry Curd is silky smooth, tart and sweet! The color is stunning and all natural! With only a handful of ingredients, this curd recipe is so simple to make. It only cooks for 4-6 minutes before coming off the heat! Best yet, it's completely egg free, gluten free, nut free and can easily be made vegan with a few tweaks!
Much like my Blueberry Curd, this Raspberry Curd is so incredible! It only cooks for 4-6 minutes prior to straining and then sets up beautifully in the fridge! It is so perfect in so many recipes! As fillings in thumbprint cookies, in cakes, cupcakes and muffins! It can be spread on pancakes, scones and toast. Mixed in vanilla ice cream! You can even make a raspberry curd pie like my Lemon Curd Pie! The possibilities are endless.
For more raspberry recipes, try my Raspberry Cheesecake Cookies, my Lemon Raspberry Cookies, my Raspberry Cookies, my Raspberry Lemonade Cookies and my Raspberry Buttercream Frosting.
Reasons to Love this Raspberry Curd
- Allergy Friendly- This curd is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Silky Smooth- We strain the curd so there are no crunchy raspberry seeds and it's luscious and smooth!
- Gorgeous Pink Color- The stunning color of this curd is all natural just like the stunning colors in my Brown Sugar Cookies with Blueberry Cream Cheese Frosting!
- Super Simple to Make- Using only a few ingredients, this recipe only takes 4-6 minutes to cook and about an hour and a half to set!
Ingredient Notes
- Granulated Sugar- Gives the curd that lovely sweetness that offsets the tartness!
- Cornstarch- Since this is an eggless curd, we need the cornstarch to thicken the curd. This is needed otherwise the curd will not set.
- Kosher Salt- Helps to draw out all the flavors.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Orange Juice- I like using orange juice instead of lemon juice because it creates a sweeter flavor yet still helps to create that slight tartness. Make sure to use one with zero pulp and no extra sugar added.
- Frozen Raspberries- I used frozen raspberries for this recipe. I like using frozen because there is more liquid when they cook down. If using fresh, you may need more than 1.5 cups of raspberries since they retain less liquid.
- Butter- We need two tablespoons of unsalted butter or vegan baking stick to help add to the curd's creaminess.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make this into Vegan Curd
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Raspberry Curd
Here are the step by step instructions for making this eggless curd!
Step 1: Combine the Dry Ingredients
In a medium saucepan whisk together the granulated sugar, cornstarch and salt.
Step 2: Add the Milk and Orange Juice
Add in the milk and orange juice. Whisk until everything is combined.
It may take a minute for the cornstarch to be blended in.
Step 3: Add in the Raspberries, Cook and Add in Butter
Add in the raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes.
Once bubbling, continue to cook for one minute.
Remove from heat and immediately whisk in the butter.
Step 4: Strain the Raspberry Curd and Cool
Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. Make sure not to press down on the raspberries too hard or the seeds will push through into the curd.
After straining, whisk the curd. It will now be silky smooth with a pudding texture.
Eat as is or let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour for fillings.
Expert Tips
- Stir Frequently- Make sure to frequently stir the mixture as it's cooking for the 4-6 minutes. You don't want it to burn.
- Do Not Over Strain- When straining, do not push down on the raspberries too hard or the seeds will go through the holes in the mesh into the curd.
- Let it Set- Make sure to let it sit on the counter for 30 minutes before popping in the fridge for another 30 min to an hour. It will be super thick like a pudding once it has set and great for fillings for cakes, etc!
- Reheating- If the curd gets too thick in the fridge, stir with a spoon until smooth. If it's still too thick, scoop some curd into a microwave safe bowl and heat in 5 second increments until you get the desired consistency. Be careful not to burn your mouth!
Recipe FAQs
Yes! The curd is actually better made in advance as it thickens once it is cold.
This recipe makes 1 cup of raspberry curd.
Simply mix the raspberry curd with a spoon or whisk and it will regain its creamy texture.
If you want the curd even thinner, scoop some into a microwave safe bowl and heat in 5 second increments until the desired consistency. Be careful not to burn your mouth.
Once completely cooled, store the Raspberry Curd in the fridge in an airtight container for up to 3 days.
Mix with a spoon prior to serving in case it began to separate and to regain creamy texture.
To warm the curd up and to make it liquid again, spoon the desired amount into a heat safe bowl and microwave in 5-10 second increments, stirring after each time, until the desired consistency. Be careful not to burn your mouth.
More No-Bake Desserts You'll Love
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📖 Recipe
Raspberry Curd
Ingredients
- ½ cup granulated sugar
- 2 rounded tablespoons cornstarch
- 1 pinch kosher salt
- 1 cup milk
- 3 tablespoons orange juice , no pulp
- 2 cups frozen raspberries
- 2 tablespoons unsalted butter or vegan baking stick
Instructions
- In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and the 1 pinch kosher salt.
- Add in the 1 cup milk and 3 tablespoons orange juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
- Add in the 2 cups frozen raspberries and cook everything over medium heat, stirring frequently and mashing the raspberries with the whisk. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes.
- Once bubbling, continue to cook for one minute.
- Remove from heat and immediately whisk in the 2 tablespoons butter.
- Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. Make sure not to press down on the raspberries too hard or the seeds will push through into the curd.After straining, whisk the curd. It will now be silky smooth with a pudding texture.
- You can eat as is but for fillings for cakes, let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour or until thick.Store in the fridge in an airtight container.
John says
I whipped up this curd in no time! It came out delicious!