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
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Melt butter in a saucepan over medium heat; add in the raspberries, egg yolks, sugar, and salt.
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Cook, mashing the berries and stirring frequently at first and then constantly at the end, until thickened—about 10 minutes.
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Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
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Cool to room temperature; the curd will continue to thicken as it cools.
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Stir in lemon juice, to taste.
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Refrigerate, covered, until ready to serve, or up to 1 month.