Raspberry Curd

Yield: about 1 1/2 cups

Ingredients

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

Instructions

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.