Raspberry Curd

Cook Time 15 minutes (+ chilling time)

Servings 4


2 punnets (250g) fresh raspberries

zest of 1 lemon

2 tbsp water

150g caster sugar

3 eggs, whisked

200g cold unsalted butter, cubed

pinch salt


In a medium saucepan add the raspberries, zest, water, pinch of salt, sugar and eggs. Place on a medium-low heat and whisk to combine well and break up the raspberries. Once the mixture starts to boil slowly add some of the cubes of butter, whisking each time until melted and mixture is thick enough to coat the back of spoon.

Remove from heat and pour through a fine sieve to remove seeds. Place in a bowl and cover the top with a piece of cling wrap and cool in the fridge.

Serve with scones or simply spread over toasted bread or brioche for breakfast.


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