Raspberry Curd

Yield: Approx. 12oz.

Ingredients

• 1 pint fresh raspberries or 12oz. frozen raspberries
• ¾ c. granulated sugar
• ⅛ t. salt
• 5  egg yolks
• 5T butter, cut into small pieces
• juice of one lemon

Instructions

1. In saucepan, melt butter.
2. Add: sugar, raspberries, salt, and egg yolks over med/high heat.
3. Whisking constantly, heat to 170°F.
4. Remove from heat, whisk in butter one small piece at a time.
5. Allow to cool to room temperature, add lemon to taste.
6. Pour into jar, cover, and refrigerate.

Adapted from www.smells-like-home.com