Raspberry Curd

This raspberry curd is a sweet and tangy spread made with fresh raspberries, sugar, eggs, and butter.

Ingredients - Serves 8

In a saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
In a separate bowl, whisk the eggs. Slowly pour the hot raspberry mixture into the eggs, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in the butter, lemon juice, and lemon zest until well combined.
Transfer the raspberry curd to a jar or container and let it cool to room temperature.
Refrigerate for at least 2 hours before serving.
Serve the raspberry curd as a spread on toast, scones, or use it as a filling for cakes and pastries.