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Homemade Raspberry Curd

  • Yield: about 1 1/2 cups 1x


  • 12 oz Frozen Raspberries
  • 5 large egg yolks
  • 1 cup sugar
  • 1/2 stick butter
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 2 tbsp cornstarch


  1. Melt the butter in a large saucepan over medium heat.
  2. Add the raspberries, lemon juice, egg yolks, sugar, and salt and cook, mashing the berries.
  3. Stir frequently at first and then constantly toward the end until you feel it thicken. This usually takes about 10 minutes.
  4. Towards the end, at about 7-8 minutes or so, add the cornstarch.
  5. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. If you still see seeds, do it again because your curd should come out smooth with no seeds.
  6. Cool to room temperature for several hours; the curd will continue to thicken as it cools.
  7. Refrigerate, covered, until ready to serve, or for up to 1 month.
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