(adapted from Epicurious.com)
6 oz raspberries (frozen is fine, it will just take a bit longer to cook)
3/4 cups sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons margarine
1/8 teaspoon salt
Combine all the ingredients in a medium sauce pan. Cook over medium heat stirring continuously until it thickens and begins to bubble at the edges, about 5 minutes. Strain the raspberry curd into a medium bowl, pressing on the solids in the strainer. Cover with plastic wrap and refrigerate until cold.