Are not sweet enough
Place the strained raspberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the raspberry mixture to the egg yolks and blend well.
Raspberry curd will keep up to 10 days in the refrigerator.
Makesabout 1 pint.