Ingredients
Scale
- 4 eggs
- 2 cups sugar
- 2 cups raspberries (fresh or frozen)
- 1/2 cup lemon juice
- Zest from one large lemon
- 1 stick unsalted butter (cut into pats)
Instructions
- In a bowl, whisk together the sugar and eggs until light and fluffy.
- In a medium saucepan over medium-low heat, combine raspberries, lemon juice, and lemon zest; stir gently until raspberries break down (about 5 minutes).
- Gradually pour in the sugar mixture while whisking continuously for about 2 minutes.
- Stir often until thickened (around 5 minutes).
- Add pats of butter, stirring until fully melted.
- Strain the mixture through a fine-mesh sieve to remove solids.
- Refrigerate for at least 4 hours to cool completely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 30g
- Calories: 110
- Sugar: 16g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 100mg