Raspberry Curd

      Place the raspberries in a saucepan , cover the pan and cook gently until they are soft and pulpy ( at this stage you need to decide whether you want a smooth curd like lemon curd, in which case you need to press the raspberries through a fine sieve to  remove the pips. If the pips do not worry you, you may just carry on to the next stage).
     Transfer the raspberries to a heatproof bowl placed over a saucepan of boiling water, and add the butter and sugar ( a double boiler is very useful here ). Do not allow the bottom of the bowl to touch the water. Heat the mixture gently, stirring constantly, until all the sugar is dissolved and the butter has melted.
     Strain in the lightly beaten eggs, and add the lemon zest and juice. Continue to stir the mixture over gently simmering water until the curd thickens enough to coat the back of a spoon, approximately 30 to 40 minutes.
    Pour the curd into warm, clean, dry jars. Cover and seal. Store in a cool dark place and refrigerate after opening.

Makes about 1.5 litre ( 3 lb )

Excellent !