Lemon and Raspberry Curd

Lemon and Raspberry Curd | Butter and Sprinkles

Making curd is so easy – why have I never thought to make it before?

I chose lemon and raspberry because they felt like bright, Springtimey flavors that would compliment the vanilla bean cupcakes I was going to make. And they did that job beautifully.

Vanilla Bean Cupcakes | Butter and Sprinkles

Be careful not to overcook the curd. You want it to be thick enough to coat the back of a spoon, but it will continue to thicken while cooling. This is important if you plan on using it with a cake/cupcake. The raspberry was a bit thinner, likely due to the juice in the raspberries even after straining, meaning that it soaked into the cake. (Obviously if you want a thicker curd, cook it a little more.)

Vanilla Bean Lemon Curd

Source: Kitchen Meets Girl


1 cup (200 grams) sugar
1 & 1/2 teaspoons cornstarch
1/2 cup lemon juice
6 egg yolks
1 teaspoon lemon zest
1 vanilla bean scraped, or 1 tablespoon vanilla bean paste
1 stick of cold butter, cut into chunks


1. In a medium sauce pan off the heat, whisk the sugar, cornstarch and lemon juice until the cornstarch is dissolved.
2. Whisk in the egg yolks, lemon zest and vanilla caviar or paste.
3. Add the butter and whisk over medium heat until thickened and coats the back of a spoon.
4. Press plastic wrap over the surface and chill for at least 3 hours.

Raspberry Curd

Source: Beantown Baker


1/2 cup (1 stick) unsalted butter
Two 1/2-pint ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice


1. Melt the butter in a medium saucepan over medium heat.
2. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries.
3. Stir frequently at first, constantly at the end, until mixture has thickened and coats the back of a spoon.
4. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. (I added a spoonful or two of the raspberry seeds to the strained mixture.)
5. Cool to room temperature. Stir in lemon juice to taste. Press plastic wrap over the surface and chill for at least 3 hours.


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