Raspberry Curd


  • 1 (6 ounce) container raspberries
  • 1 1/4 cups sugar
  • 4 large egg yolks
  • 1 stick (1/2 cup) unsalted butter
  • 1/4 cup fresh lemon juice
  • Pinch of salt


  1. Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes.
  2. Strain; refrigerate until cold and thick.
  3. Serve on scones, biscuits, etc.

Makes about 1 1/2 cups.

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