Fresh Raspberry Curd

Curds can be used in a variety of ways. This simple recipe makes a delicious curd that can be used in desserts or toppings. It keeps well refrigerated up to a week. You can easily substitute your fruit of choice for the raspberries, too!
Ingredients:
12-16 ounces of fresh raspberries (or about 500 g)
3/4 cup sugar (156 g)
1 teaspoon cornstarch
2 tablespoons butter
3 egg yolks
Directions:
Place raspberries in blender or food processor. Strain through sieve. Alternatively, you could place whole raspberries in sieve and smoosh with spatula.
The juice you get should be a little over 1/2 cup. If you don't have enough juice you can add lemon juice or other citrus juice to make up the difference.
Combine the juice of your berries, sugar, cornstarch, and butter to a saucepan and mix over medium heat until the mixture comes to a boil and begins to thicken a bit.
Let it cool off the stove.
Beat your egg yolks until they lighten in color. Add about half of the raspberry mixture to the eggs, mixing as you pour. This is to get the yolks used to the heat. After this you can combine the egg mixture back into the saucepan on the stove.
Heat until your curd comes to a boil. Continue stirring for about 2 minutes.
Pour into a covered container. You can keep it in the refrigerator for about a week.