Fresh Raspberry Curd

In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need 1/2 cup raspberry juice.

In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes.

For a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired.

Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).