Raspberry Curd 4 c raspberries 3/4 c sugar 1/4 c lemon juice 2 eggs 4 yolks 1 t vanilla pinch salt 4 T unsalted butter Puree raspberries. Strain seeds. Mix with sugar and lemon in saucepan. Heat 2 min. While heating, whisk eggs and yolks together. Temper eggs by adding 1/4 c heated puree, then add eggs, whisk constantly and heat to 170 F. Strain lumps, add vanilla and salt. Cool to room temp, beat in butter using an immersion blender. Cover w wrap,chill 2 hrs before serving.