1-2/3 to 2 cups fresh or frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
3 large egg yolks
Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve.
In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes.
Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.