RASPBERRY CURD

By cuznvin

Ingredients

• 6 OZ RASPBERRIES
• 1.25 CUPS SUGAR
• 4 LG EGG YOLKS
• 1 STICK UNSALTED BUTTER
• 1/4 CUP FRESH LEMON JUICE
• PINCH OF SALT

Preparation

Step 1

WHISK ALL INGREDS IN HEATPROOF BOWL OVER SIMMERING WATER UNTIL SLIGHTLY THICK, 8 TO 10 MINS. STRAIN, REFRIGERATE UNTIL COLD AND THICK.