If you’re a raspberry lover, this homemade raspberry curd is about to become your new favorite thing. It’s packed with bold raspberry flavor, naturally sweet and tart, and has a stunning ruby-red color that makes everything look amazing.
Unlike traditional curds, this one is egg-free, letting the pure raspberry taste shine. I keep it simple with cornstarch, a touch of sugar, fresh lemon juice, and lemon zest for the perfect balance of tangy and sweet.
Plus, straining out the seeds gives it an ultra-smooth, velvety texture.
Now, here’s where the magic happens—mix the silky, seedless raspberry curd with fresh raspberries, and it not only adds real fruit but also thickens the curd even more, making it extra rich and spoonable.
This raspberry curd-jam hybrid is perfect for spooning over Greek yogurt, spreading on fluffy brioche, layering in cakes and pastries, or even using as a filling inside vanilla sponge cakes. Honestly? It’s so good, you might just eat it straight from the jar. No shame in that!
Fresh, fruity, thick, and bursting with flavor—you’re gonna love it.
Before you start
To read the full recipe, please subscribe!
