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Raspberry Curd

2 1/2 c raspberries, mashed
1 c sugar
2 beaten eggs yolks at room temperature
2 oz butter
1/2 lemon juiced
Place sugar lemon and egg yolks in a small sauce pan. Heat slowly, when sugar is melted, add raspberry mixture, blend in. Remove from heat and add butter. Stir until melted and smooth. Put in jars and set in refrigerator for 2-3 hrs