Raspberry Curd

This raspberry curd is great for filling cupcakes or cakes.

1 (6 oz) container raspberries
1¼ cups sugar
4 large egg yolks
1 stick unsalted butter
¼ cup lemon juice, freshly squeezed
pinch kosher salt

Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8-10 minutes. Strain; refrigerate until cold and thick.

Makes about 1½ cups.