2 cups frozen or fresh raspberries
1 cup caster sugar
90 grams unsalted butter, softened
2 eggs plus 2 yolks
1⁄2 cup fresh lemon juice
finely grated zest of 1 lemon
Place the raspberries and half a cup of caster sugar in a saucepan and bring to the boil. Reduce the heat to a gentle simmer and cook until the sugar has dissolved and the raspberries have cooked to a pulp, 5-10 minutes. Pass through a sieve and set aside.
Beat the butter and remaining sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs and egg yolks one by one, beating well between additions. Add the lemon juice. The mixture will look curdled but will smooth as it cooks. Combine with the raspberry purée and cook in a heavy-based saucepan over a low heat, stirring constantly, until the mixture thickens. This will take about 15 minutes. Do not allow it to boil. Remove from the heat, stir in the lemon zest and transfer to sterile jars. Cool. The curd will thicken further as it cools. To prevent a skin forming press a sheet of plastic wrap over the surface. Cover tightly and refrigerate for up to 1 week. Makes 2 cups