Ingredients

1 pint container raspberries, about 2 cups (see note for lemon)
1/2 cup butter
1/2 cup sugar
4 eggs, lightly beaten

Directions

Puree the raspberries in a food processor and put them in a pan with the butter and sugar. Heat gently, stirring constantly, until the ingredients are melted and combined. Let them cool to tepid, then stir in the eggs.

Set the pan back on the heat and continue to cook over very low heat, stirring all the time, until the curd thickens enough to coat the back of the spoon, 20 to 25 minutes. Don't let the curd cook too fast or get too hot as it will curdle.

Work the curd through a sieve to remove the seeds (or zest from lemons, if used). Makes 2 cups of curd.

Note: for the lemon curd, replace the raspberry puree with the grated zest and juice of 4 large lemons and cook the curd less — 10 minutes is probably enough.