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Creamy Raspberry Curd

Fruity, sweet and tart filling perfect for macarons!
Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Dessert
Keyword: pastry
Makes: 50 macarons or (1) 9 inch pie
Author: Corey Grimsley


  • food processor


  • 175 grams fresh raspberries 1 pint
  • 160 grams granulated sugar
  • zest from 1 lemon
  • 1 tablespoon corn starch
  • 60 grams egg yolks from 4 eggs
  • 57 grams lemon juice from 1-2 lemon


  • In a small sauce pan, cook the raspberries over low heat.  Press down with a spatula to break up and release the juices.  Cook 3-4 minutes, stirring often, until it becomes very liquid and rapidly boils.
  • Set aside to cool slightly, then press through a sieve (discard the seeds and pulp).  You should have about 175 grams (or 1/4 c) of syrup.
  • In a separate sauce pan, mix the sugar and lemon zest.  
  • Whisk in the corn starch, followed by the egg yolks.  
  • Pour in the lemon juice and whisk constantly over medium-low heat until the mixture thickens.  After the mixture comes to a slow boil (big bubbles will slowly erupt on the surface) cook for one more minute, then turn off the heat.  The curd should hold its shape for a moment before flowing together.
  • Transfer to a food processor and incorporate the butter piece by piece through the feed tube.  Continue to process until the curd has cooled and is ultra creamy.
  • Stream in the raspberry syrup and mix to combine.
  • Spoon the raspberry curd into a pastry bag or into bowl and cover with plastic wrap.  Refrigerate overnight before enjoying!
Did you try this recipe?Let me know how it was!