Microwave raspberry curd

    30 min

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


    28 people made this

    Serves: 16 

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

    Prep: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 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