Luscious Raspberry Curd

Ingredients

Fresh raspberries

2 cups

Granulated sugar

3/4 cup

Large eggs

3

Unsalted butter

1/2 cup, cut into small pieces

Lemon juice

2 tablespoons, freshly squeezed

Lemon zest

1 tablespoon, finely grated

Instructions

1. In a medium saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.
2. In a separate bowl, whisk the eggs until well combined. Slowly pour the hot raspberry mixture into the eggs in a steady stream while whisking constantly to temper the eggs and prevent them from scrambling.
3. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the curd thickens and coats the back of the spoon, about 8-10 minutes.
4. Remove the saucepan from the heat and stir in the unsalted butter, lemon juice, and lemon zest until completely melted and well combined.
5. Allow the raspberry curd to cool in the saucepan for about 10 minutes before transferring it to a clean jar or container.
6. Let the curd cool to room temperature, then refrigerate for at least 2 hours before serving to allow it to set properly.