Raspberry Curd

Description
Raspberry curd will keep up to 10 days in the refrigerator. Makes about 1 pint. Sweet and Tasty.

Ingredients

 * 3 cup raspberries
 * ¼ cup lemon juice
 * ¼ cup sugar
 * 1 cup unsalted butter
 * 3 egg yolks

Directions

 * 1) If the berries are not sweet enough, purée the raspberries, combine them with the lemon juice and sugar, if needed.
 * 2) Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve.
 * 3) Place the strained raspberries in a blender or food processor.
 * 4) Melt the butter in a saucepan until it is just bubbly.
 * 5) With the machine running, slowly drizzle in the butter.
 * 6) Return the mixture to a saucepan.
 * 7) In a mixing bowl, beat the egg yolks.
 * 8) Add 3 or 4 tablespoons of the raspberry mixture to the egg yolks and blend well.
 * 9) Pour the egg yolk and raspberry mixture into the saucepan with the rest of the raspberry mixture.
 * 10) Over very low heat, stir until the mixture thickens, about 10 or 15 minutes.
 * 11) Cool and refrigerate.