Raspberry Curd

Press the raspberries through a fine sieve into a bowl to extract juice and remove seeds, discarding solids.

Combine the strained raspberry juice, lemon juice, and sugar in a heavy-bottomed saucepan and stir to dissolve the sugar.

Whisk the egg yolks in a separate bowl until smooth and pale.

Heat the raspberry mixture over medium heat until small bubbles form around the edges, about 3-4 minutes.

Slowly pour the hot raspberry mixture into the egg yolks while whisking constantly to temper them and prevent curdling.

Pour the mixture back into the saucepan and return to medium heat, stirring continuously with a wooden spoon.

Cook, stirring constantly, until the mixture reaches 160°F (71°C) and coats the back of the spoon, approximately 8-10 minutes.

Remove from heat and gradually whisk in the unsalted butter, one piece at a time, until fully incorporated and the curd is glossy.

Strain the curd through a fine sieve into a clean bowl to ensure a smooth texture.

Cool the curd to room temperature, then transfer to glass jars and refrigerate until set, approximately 2-3 hours.