Categories: Dessert, Raspberries

Ingredients

• 1/2 cup unsalted butter
• 1 pint ripe raspberries (or 12 oz. pkg. frozen raspberries, thawed)
• 5 large egg yolks, lightly beaten
• 3/4 cup sugar
• salt, a pinch
• 2 -3 teaspoons fresh lemon juice

Directions

1. Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.

2. Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened—about 10 minutes.

3. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.

4. Cool to room temperature; the curd will continue to thicken as it cools.

5. Stir in lemon juice, to taste.

6. Refrigerate, covered, until ready to serve, or up to 1 month.

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