Ingredients
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 12 ounces fresh raspberries
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest optional
- 1/2 cup unsalted butter cubed
Instructions
- In a saucepan, whisk together eggs, egg yolks, and sugar until smooth.
- Add raspberries, lemon juice, and zest to the saucepan and cook over medium heat, stirring constantly until the raspberries break down, about 5 minutes.
- Strain the mixture through a fine mesh sieve to remove seeds, then return the strained mixture to the saucepan.
- Cook the strained mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon, approximately 5-7 minutes.
- Remove from heat and whisk in the cubed butter until fully incorporated and the curd is smooth.
- Transfer the curd to a jar or bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until set, about 2 hours.
