6tablespoonSalted ButterChilled and cut into pieces.
Red food colouringOptional
In a small food processor, blitz together raspberries and water.
Press raspberry pulp through a wire strainer, discarding the solids (seeds) left behind. Set pulp aside.
In a small pot, whisk together egg yolks, large egg, and sugar until well combined. Add the raspberry pulp and the citric acid, whisk until well combined.
Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.
Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.
Once all of the butter has melted in and been fully incorporated into the curd, tint red with food colouring, if desired (We didn't, hence the pale colour!)
Transfer raspberry curd to your storage container and chill for at least 1 hour before use.
This raspberry curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)