200g granulated sugar
Finely grated zest of 1 lemon
150ml freshly squeezed lemon juice (about 4 lemons)
3 large eggs, lightly beaten
Puree the raspberries in a food processor then set aside.
Place the butter, sugar, lemon zest and juice in a heat prof bowl over a pan of simmering water, stirring until the butter is melted and the sugar is dissolved and the mixture is smooth; this will take about 5 minutes. Allow the mixture cool a little.
Put a sieve over the butter and sugar mixture, and push the raspberry puree through into the bowl use the back of a ladle to help. Discard the raspberry pips and do the same with the beaten eggs, stir well. Put the bowl again over the pan of simmering water and stir over a gentle heat for about 15 minutes or until the curd reaches the consistency of lightly whipped cream. The mixture will thicken as it cools.
Spoon the curd into two warm, sterilised, Jars I have used 3x 200g kilner jars.
To sterilise jars, wash in hot, soapy water, rinse, then dry in a low oven; alternatively, put through a dishwasher cycle, leave to dry completely.
Seal the jars, when the curd is cold refrigerate for up to four weeks. Serve the curd with freshly baked scones or hot crumpets.