How to Make Raspberry Curd

bakesbybrownsugar.com

Judy

16 ounces (454 grams) fresh raspberries

½ cup (100 grams) white sugar

2 tablespoons lemon juice

¼ teaspoon kosher salt

2 (100 grams) whole eggs

4 (80 grams) egg yolks

8 tablespoons unsalted butter room temperature

Directions at bakesbybrownsugar.com

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