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