Try this with our Pretty in Pink Tiramisu!

INGREDIENTS:

• 2 6-ounce packages ripe raspberries
• ¾ cup sugar
• Pinch of salt
• ½ cup (1 stick) unsalted butter
• 5 large egg yolks, lightly beaten
• 3 teaspoons fresh lemon juice

DIRECTIONS:

1. In a medium bowl, mash berries, sugar and salt with a pastry blender, potato masher, or fork.

2. Melt butter in a heavy medium-sized saucepan over medium heat.  Reduce heat to medium-low and whisk in raspberry mixture and yolks.  Cook, whisking frequently at first and then constantly at the end, until thickened, 8 to 10 minutes.  (Do not allow the mixture to boil.)

3. Immediately pour curd through a coarse strainer into a bowl, pressing hard on the solids to extract as much liquid as possible.  Let cool to room temperature, whisking occasionally.  (The curd will continue to thicken as it cools.)  Stir in lemon juice.  Refrigerate, covered, until ready to serve.

MAKES 1 ½ CUPS