Place butter, raspberries and sugar into TM bowl and chop 6 seconds / speed 6

Scrape around bowl and repeat 6 seconds / speed 6

Add egg yolks and lemon juice and cook 12 minutes / 80 / speed 4

Scrape around bowl, then cook a further 2 minutes / 90 / speed 4

While the curd is cooking, prepare a container for the curd and place a metal strainer over it

When the curd is cooked, pour it through the metal strainer into your container … press against the seeds to extract as much liquid as possible … discard seeds

Place a piece of Glad Wrap directly on top of the curd and leave on the bench to cool for an hour

Leaving the plastic wrap in place, cover the container and place into the fridge to cool completely (leaving the wrap in place stops any condensation getting into the curd)

When ready to use, stir mixture and serve as desired

Keeps for a week in the fridge