Raspberry Curd Serves 6 200g raspberry extra to serve 50ml / 2 oz water ½ lemon, zest and juice 50g caster sugar 2 large eggs 60g butter, cubed Heat the raspberries in 100ml of water over a low heat for 2 minutes to release the juices. Remove from the heat, using a handheld blender, mix the mixture to a fine puree and pass through a fine sieve to catch any woody pieces. Next, in a bowl over a saucepan of simmering water, add the fruit puree, lemon zest and juice, caster sugar and eggs. Whisk con