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Raspberry Lime Curd

Course Dessert
Cuisine American
Keyword Raspberry Lime Curd
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 cups
Calories 1086kcal
Author Miranda Couse


  • 1 cup raspberries heaping
  • 6 large egg yolks
  • 2 cups granulated sugar
  • 1/4 tsp. salt
  • 1/4 cup cornstarch
  • 1 1/2 cups key lime juice
  • 3 T. butter cold
  • 1/2 tsp. raspberry extract


  • Press the fresh raspberries through a fine mesh strainer. Discard the seeds. You'll need 1/2 cup fresh raspberry juice.
  • In two bowls, divide the egg whites and yolks. Set aside the egg whites from another recipe.
  • In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until combined.
  • Add in the 1/2 cup fresh raspberry juice and key lime juice. Whisk until incorporated into the sugar mixture. Place saucepan over medium heat and let it come up to a boil. Whisking occasionally.
  • Once it comes up to a boil, let it boil for 2 minutes. Whisk constantly to avoid burning.
  • Pour about ½ cup of the juice mixture into the egg yolks that you've set aside. Whisk immediately to avoid cooking the yolks. This is tempering the yolks.
  • Add the tempered yolks into the saucepan with the juice and whisk until incorporated.
  • Let the raspberry lime curd come up to a boil, and boil for about 5 minutes until thickened.
  • Remove from the heat and add the cold butter and raspberry extract. Whisk until the butter is melted and well combined.
  • Place in a shallow dish and cover with plastic wrap. Be sure that the plastic wrap is touching the curd, otherwise it may form a skin. Let cool completely. It will take 2-3 hours.


Calories: 1086kcal | Carbohydrates: 238g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 556mg | Sodium: 281mg | Potassium: 358mg | Fiber: 4g | Sugar: 205g | Vitamin A: 865IU | Vitamin C: 70.2mg | Calcium: 106mg | Iron: 2.1mg