Raspberry Curd

Directions

1. 1
   Combine raspberries, sugar, lemon juice, and water in a saucepan over medium-high heat.
2. 2
   Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes.
3. 3
   Remove mixture from heat and let stand 5 minutes.
4. 4
   Place in a food processor or blender; process until smooth.
5. 5
   Strain mixture through a fine-mesh sieve into a bowl and discard solids.
6. 6
   Wipe pan clean and return strained mixture to pan.
7. 7
   Whisk together egg yolks and cornstarch in a small bowl until smooth.
8. 8
   Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes).
9. 9
   Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).
10. 10
    Add salt and butter, one piece at a time, stirring until smooth.
11. 11
    Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
12. 12
    Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.