Summary: I adapted this from a lemon curd recipe found on epicurious. This is the topping for my raspberry-lemon cheesecake, but is also good in many other ways!
- 6 ounces fresh raspberries
- 1/4 + 1/8 cup sugar
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1/16 teaspoon salt
Place the raspberries, sugar, egg, lemon juice, butter and salt in a 2 quart saucepan over medium heat. Stir constantly but gently until the mixture starts to thicken and bubble around the edges, 5-7 minutes. Strain the curd into a bowl, pressing on the solids to release all liquid. Chill the curd for several hours or up to a day, and dispose of the solids that remain in the strainer.