Egg Free Raspberry Curd

If you love the tangy and rich taste of lemon curd and you have made my easy lemon curd recipe. You will easily be able to make a raspberry curd from scratch. In this recipe you do not need to add any egg yolk and only need to add fresh delicious raspberries. The raspberries give an intense gorgeous red colour to the curd. You can use this raspberry curd as a filling for cakes and centres in cupcakes as shown in my Lemon Raspberry Swiss Meringue Buttercream Cupcakes. You can also use this raspberry curd as an addition to other desserts such as tarts and even as a filling for macarons.

Watch my How to make a raspberry curd step by step recipe below.

Easy to make Egg Free Raspberry Curd

Raspberry Curd

  • Servings: Yields 1 metric cup
  • Print

Raspberry Curd as a centre filling.

Author: Katherine Walton


-110 grams (1 metric cup) of caster sugar

-40 grains (1/4 metric cup) cornflour

-125 ml (1/2 metric cup) of tap water

-1 tablespoon (20 mL) freshly squeezed lemon juice

-200 grams (approximately 1 metric cup) of fresh pureed raspberries or frozen raspberries

-30 grams unsalted butter at room temperature


  1. Puree raspberries in food processor until completely smooth.
  2. Set pureed raspberries aside in a bowl.
  3. In a small pan add caster sugar, cornflour, water, lemon juice. Stir ingredients with a metal spoon until all well combined.
  4. Add pureed raspberries and stir until all well combined.
  5. Cook over medium heat, stirring with a metal spoon constantly. Do not let mixture stick to the bottom of the pan or burn.
  6. Mixture will begin to thicken up after a few minutes.
  7. Continue to stir until mixture thickens and becomes smooth.
  8. Remove from heat immediately.
  9. Immediately add the butter and stir until all melted.
  11. Pour into a glass or ceramic bowl and cover with cling wrap or seal with a lid and refrigerate immediately.
  12. The raspberry curd will harden once in the fridge. You may bring it to room temperature before use.
  13. This raspberry curd should be kept refrigerated and will last for up to 5 days.


How much frosting does this recipe make?

This recipe yields 1 metric cup of lemon curd.

How are the ingredients measured in this recipe?

In this recipe and in all of my recipes I provide all ingredients in grams and in mL where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.

What is caster sugar and can I substitute it in this recipe?

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar. You may replace the caster sugar with standard granulated white sugar in this recipe as in this raspberry curd recipe, the sugar is dissolved in liquid.

What is cornflour and can substitute it in this recipe?

Cornflour is made from corn, which makes it wheat free and gluten free. It is used as a thickener in common dishes such as sauces and gravies. In some countries it is also known as cornstarch, for which you may substitute it with in this recipe.

How to store and what is the shelf life of this Raspberry Curd?

This Raspberry Curd can be kept refrigerated for up to 5 days. The raspberry curd will harden in the fridge, therefore you may bring to room temperature before use.

Don’t forget to leave me a comment if you have any questions. Enjoy!





    1. Hi Janet,

      Yes you may freeze the curd. If doing so, make sure the curd has completely cooled in the fridge before transferring to the freezer. Freeze or store in the fridge in an airtight container. You can freeze for up to 3 months.


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