Microwave raspberry curd recipe

  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Raspberry jam

Inspired by a microwave lemon curd recipe on this site, I have made this quick and easy raspberry curd recipe. It's very yummy!

27 people made this

IngredientsServes: 16

  • 350g raspberries
  • 1 tablespoon water
  • 1/2 lemon, juiced
  • 150g caster sugar
  • 3 eggs
  • 100g unsalted butter

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Heat the raspberries, water and lemon juice in a pan until the raspberries start to break down.
  2. Blend the raspberry mixture and pass through a sieve to remove all the pips. This takes a while and you have to really push the liquid through the sieve. I find it helps to do it in batches and scrape the seeds out of the sieve between each batch as they will start to clog up the holes. You should be left with about 200-250ml juice.
  3. Whisk 150g caster sugar with 3 eggs in a microwave safe bowl. This amount of sugar makes quite a sweet curd, you can add a bit less if you prefer.
  4. Mix in the raspberry juice. Cut the butter into small cubes and add this as well.
  5. Put in the microwave and heat for 40 seconds. Whisk well. Repeat until the mixture has become thick and silky. Takes 5 to 10 minutes depending on your microwave power.


I find that the lovely red colour of the raspberries gets lost when they are put through the sieve and they go a dull mauve colour. To brighten up the finished curd I whisk in a bit of claret gel food colour.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Well done, Calista! I, too, love the microwave lemon curd recipe on this site and this raspberry one is great. I have a glut of the fruit and plan to make lots more of this. I did only use 100g sugar and its fine-09 Aug 2014

I love it already and it's still hot in the jars!! One small tip to get it through a sieve easier is to use the back of a ladle to push it through.-28 Nov 2014

How to Make Raspberry Curd

This Raspberry Curd is amazing. I love the taste of raspberries and the flavor of the raspberries is intensified in this easy fruit curd that takes 30 minutes to make. The curd is creamy, fruity, and tastes good on anything. Make it and then make this yummy Raspberry Curd Fruit Tart.

There is nothing like the smell of cooking raspberries. Okay maybe there is, but they smell so amazing that if I could bottle that scent I would. As the raspberries cook the smell fills your entire house. And in the end, you are left with this creamy, tart fruit spread that is so delicious I eat it by the spoon full. If you love fruit curd, check out the recipes for my other Fruit Curds, including classics like lemon and lime.

  • It calls for melted butter. Be sure it’s not too hot when you add it to the egg in the bowl otherwise you will simply ended with lemon favored scrambled eggs. Yeck.
  • Use a fairly decent sized bowl. Your mixture should only take up about 1/4 of your bowl. This stuff tends to steam and rise up when you take it out and give it a whisk. You don’t want to risk losing this tangy good stuff all of your counter.
  • You want to microwave this a minute at a time. After each minute, take it out and give it a good stir (again, it might bubble up at this point!). Check to see if it’s done, by using the back of the spoon of test. Does it coat the back of the spoon, as opposed to running right off? Then you’re done! If you want to be exact, use your candy thermometer- it should have reached at least 185 (degrees Fahrenheit). You definitely don’t want to microwave it too long otherwise it will be on the grainy side. This process could take anywhere from 4-10 minutes depending on your microwave and batch size

Notes & Tips

If you don’t like lemon zest simply omit.

You must whisk the curd vigorously in between each increment of cooking. Hard whisking helps eliminate the risk of scrambled egg bits in your microwave lemon curd. I prefer to use an electric hand mixer for this reason.

If you are left with bits of scrambled egg in your curd after cooking, simply push the curd through a mesh strainer using the back of a soup spoon. Discard any solids left behind (unfortunately, this will probably also include the lemon zest).

Don’t be alarmed if your lemon curd goes over the 170ºF (76ºC) temperature mark. The last batch I made reached 178ºF (81ºC) and was still perfect! It must get to at least 170ºF (76ºC) in order to reach the correct thickness and setting point. In and around that point is fine, just don’t let the temperature climb too high at risk of curdling and/or scrambling.

Microwave lemon curd will keep, stored in glass jars or containers with tight-fitting lids, for up to one week.

Homemade Raspberry Curd

For New Years I made some lovely raspberry champagne cupcakes filled with raspberry curd. When I blogged about them, I really didn’t feature the wonderful raspberry curd that went along with them. This stuff is so delicious, I thought it should get its own post all to itself.

Though this was completely unplanned, I seem to be having a Berry theme with the recipes I’ve been sharing lately. Soon, you’ll realize how bad my obsession with berries truly is, and I say this with a bowl full of blackberries sitting in front of me while drinking a blackberry drink. Ha! ).

Back to the raspberry curd. Curd has such a horrible name. I wonder who came up with it? Really who wants to eat something called “curd.” Well..I do, but that’s only because I’ve tasted it. Prior to investigating what the heck curd was, I always thought it was kind of scary and probably gross.

Let me tell you….it’s simply amazing. I’ve made lemon curd, raspberry curd, and even blueberry curd. It’s all yummy. It’s almost like a custard, very smooth, and it goes perfect on biscuits or toast.

The raspberry curd is almost like eating Sweet Tarts candies. It’s perfectly sweet and tart at the same time. And, there is nothing like it smeared all over a fresh-from-the-oven biscuit. You will think you died and went to heaven.

So the other day, I had a hankerin’ for homemade biscuits. I don’t have an amazing family recipe. Being one to do things the easy way, I went looking on Pinterest for a biscuit recipe I could make in the food processor. I love it for pie crusts and thought I could probably do biscuits that way, too.

I found this great recipe to go with my raspberry curd. If you want a great food processor biscuit recipe, that’s the one to try. This recipe is the one I used for the biscuits featured with the raspberry curd. They were so good together.

Tips for making Raspberry Curd:

  • You can use either fresh or frozen raspberries to make Raspberry Curd.
  • Always combine the sugar with the eggs before adding the raspberry puree. If you add the puree to eggs without the sugar, the acidity in the fruit will &ldquocook&rdquo the eggs.
  • The gelatin is optional. Instructions for blooming gelatin can be found here.
  • If you&rsquore using the curd for a spread or sauce you don&rsquot need the gelatin.
  • Use the gelatin when you don&rsquot want the curd to be oozy, for example, in a cake or tart that will be sliced.
  • It&rsquos not necessary to cook the curd in a double boiler. You can cook the curd directly on the stove as long as you keep the heat on medium-low and stir constantly to avoid burning.
  • When the curd is ready it should coat the spatula or spoon.
  • The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.

If you use a bag of frozen raspberries to make this recipe, you&rsquoll end up with extra puree. What to do with it?

You can stir it into yogurt for breakfast or drizzle it over Frozen Yogurt, ice cream or Vanilla Mousse. Use the puree to make Raspberry Bellini&rsquos or to serve as a sauce with Angel Food Cake, Chiffon Cake, or with fresh berries and Pavolova.

To make raspberry buttercream whip the puree into Italian Meringue Buttercream.

Scroll through the step by step photos to see how to make Raspberry Curd:

Puree the raspberries in a food processor. Strain the raspberry puree in a sieve to remove all the seeds. Set aside 1/2 cup for the curd and reserve the rest for another use. Combine the eggs and sugar before adding the raspberry puree. Cook until the curd thickens. Add the butter and optional gelatin last.

Once you&rsquove made this raspberry curd recipe you&rsquoll find a million ways to enjoy it.

I add just a hint of rosewater to this curd to use it as a filling for gorgeous and delicious Raspberry Rose Tarts.

For inspiration, here are some of my other favorite ways to use fruit curds: As a topping for scones, in Lime Layered Cheesecake, Lemon Filled Shortbread, Pink Grapefruit Meringue Tart or Pina Colada Pie.

Of course everyone has heard of lemon curd. But curd can be made with mango, passion fruit, and others. If you&rsquove got extra egg yolks, try this Yolks Only Lemon Curd.

Last, but certainly not least, all fruit curds (slightly warmed up), make a great topping for Vanilla Ice Cream.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

Easy Microwave Lemon Curd

Ah, lemon curd - creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies. So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot. Just about 8 minutes in the microwave does it. Enjoy!


  • 1 cup (227g) freshly squeezed lemon juice
  • 1 cup (198g) sugar
  • 8 tablespoons (113g) butter, melted
  • 2 large eggs


Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl an 8-cup measure works well here.

Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.

When curd starts to thicken coats the back of a spoon and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.

Stir the curd one more time. If you see any small bits of cooked egg white, pass the curd through a fine-mesh strainer to remove them.

Perfect your technique

Homemade lemon curd in under 10 minutes

Spoon the curd into a storage container, and refrigerate until firm.

Keep curd refrigerated for up to 3 weeks freeze for longer storage.

Tips from our Bakers

Make a passion fruit version by using passion fruit purée or concentrate in place of the lemon juice.

Looking for a more traditional version of this recipe? Try our Lemon Curd, which is cooked on the stovetop and thickens more slowly. No microwave needed!

  • 125g Butter, unsalted
  • 200g Caster Sugar
  • 2 Lemons, large, rind and juice (rind finely grated)
  • 2 Eggs, large, beaten
  1. Put the butter, sugar, finely grated lemon rind and half of the strained lemon juice into a 2.75 L microwaveable bowl.
  2. Stir well until the butter has melted and sugar has dissolved.
  3. Add remainder of the strained lemon juice and beaten eggs.
  4. Continue cooking 1 minute at a time uncovered for 5 mins or until the mixture has thickened enough to coat the back of a spoon.
  5. Pour into small hot sterilised jam jars - glass baby jars are ideal.
  6. Cover surface with a waxed disc immediately and then a cellophane cover.
  7. Store in the fridge and use within 4 weeks.

The curd tends to thicken more as it cools in the jars. If for some reason it doesn't, return the mixture to the jug and beat in another egg yolk. Continue to cook on full power, stirring every minute as before.

This recipe kindly supplied by Kath Mepham, WI member of Glamorgan Federation, Denman College tutor and WI Cookery judge.

How to Serve Raspberry Curd

Raspberry Curd is a great condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums.

There are so many fun ways to enjoy raspberry curd that I&rsquom sure you&rsquoll find yourself making it often, especially since it is so easy.

Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the bright raspberry flavor (and color!) to take center stage, or hide out in the background for just a hint of flavor.

How to Use Raspberry Curd for Breakfast

There are a number of fun ways to use this recipe for raspberry curd as a condiment with your breakfast. Basically, use it like jam or a sauce. Here are a few of my favorite ideas:

  • On Steel Cut Oatmeal or Waffle Topping
  • Swirled into Yogurt
  • Spread on Toast
  • On top of Scones
  • Inside donuts as a filling

How to Serve Raspberry Curd with Dessert

Looking to use this raspberry curd in a dessert recipe? There are so many fun ways you can experiment! Check out these suggestions:

  • Drizzled on Fruit with Whipped Cream
  • Filling in French Macaroons
  • Between Cake Layers
  • Inside Crepes
  • In a Tart Shell
  • Layered in Brownie Parfaits
  • As a Cupcake Filling
  • Swirled in No Churn Ice Cream
  • Marbled with Cheesecake
  • On Pavlova

Don&rsquot see what you&rsquore looking for here? You can always head over to check out the recipe index to look for more recipes.

Save this Raspberry Curd Recipe to Pinterest!

Raspberry Curd

What is curd? Sweet curd is made with 4 main ingredients. 3 of which are always butter, sugar, and eggs. The 4th ingredient is normally a tart or citrus flavour. Once made properly it sets to a dropping consistency. This is because both the butter and the egg yolks play a part in the setting process.

You’ve probably heard of lemon curd. It is extremely easy to make – in fact, if you want to see me make it, plus get the recipe you can head on over to my lemon curd recipe by clicking the image below. Raspberry curd is not a complicated recipe, the hardest part of making curd is allowing for the time it takes to stir the mixture until the eggs are cooked.

Why raspberry curd? Well as I mentioned above, curd works best with tart or citrus ingredients. I had raspberries and a Mother’s Day dessert to make for the family. For those who follow me on social media, you probably already know that I spent Mother’s Day shovelling manure, then cooking part of a Mother’s Day feast for the extended family (giant ham and dessert). Himself got away with making just 1 cup of tea for me! It’s not exactly most people’s idea of an ideal Mother’s Day but I was happy enough, despite the lack of tea.

This recipe makes approximately 350ml of curd. You could fit it all into a large kilner jar (I get mine in Ikea), or use it straight away. I’m told it keeps for 3 days in the fridge, not that I’d know as it has never lasted more than 1 day in this house.

I suggest you use this as a spread for your bread (instead of both jam and butter), stirred into natural yoghurt, as a dip for some plain biscuits, eat it with a spoon, poured warm over vanilla ice cream, stirred into Eton mess, and it’s best enjoyed when you don’t have to share the flipping stuff.

Raspberry Curd

  • Servings: 8
  • Time: 30 minutes
  • Difficulty: easy


  • 50g unsalted butter
  • 75g caster sugar
  • 75g mashed raspberries
  • 2 egg yolks

Take a large saucepan and fill it 2 inches high with hot water. Place it on a medium-low heat. Fit a large glass bowl on top, making sure that the bottom doesn’t touch the water – this is called a “bain marie”.

Put the butter into the bowl, along with the sugar and raspberry mash. Stir until the sugar and butter dissolve. This takes some time so have a cup of tea to one side while you do it.

Once dissolved, take a large whisk, and whisk in the 2 egg yolks. Whisk lightly until the egg is cooked. You will know it’s cooked because (a) the mixture will be too hot to touch, and (b) the mixture will coat the back of a spoon – when you draw your finger through the mixture you’ll get a clean patch, like a river. You can see this in the video for lemon curd if you’re curious.

Pour the cooked curd into a sterilised glass jar, allow to cool completely before sealing a kilner – as otherwise you’ll get condensation and sweaty bits on top of the curd.

Note, I prefer my curd a little on the tart side. If you feel this is too tart for you, add some more sugar at the start of the cooking process, likewise if it’s too sweet, use less!


You may like to try making some gooseberry curd once the berries come into season. I have a recipe for that too! Click the image below to visit it.

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