6 (3/4 stick) tablespoons unsalted butter
3 half-pints of fresh raspberries or 2 packages
(12 oz.) raspberries, thawed
2 tablespoon lemon juice
2 teaspoons grated lemon peel
2/3 cup sugar
5 large egg yolks
Directions - Raspberry Curd Recipe:
Puree the raspberries in a blender. Put raspberry puree through a fine-mesh sieve to remove the seeds. Next, measure 1 1/2 cup of strained raspberry puree.
In a heavy 1 1/2- to 2-quart saucepan, whisk together the puree, butter, sugar, lemon juice and eggs. Turn on heat.
Whisk raspberry curd over the lowest possible heat, stirring constantly, until the mixture thickens enough to heavily coat the back of a spoon.
Remember to stir constantly, and do not let the mixture boil or the egg yolks will curdle. Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl. Strain the curd into the bowl. Stir in lemon peel.
Allow raspberry curd to cool, then cover, and refrigerate to thicken. Refrigerate until ready to use.
Recipe yields about 2 cups raspberry curd.