Gather the ingredients.
If using frozen raspberries, measure them while still frozen, then let them thaw at room temperature.
Put the berries in a pot over low heat and cook for 5 to 10 minutes, stirring, until they release their juice. Press the simmering fruit against the sides of the pot with the back of a spoon to release even more juice.
Pour the raspberry juice and pulp into a sieve or a food mill. If using a sieve, rub the juice and as much of the pulp through as you can, using the back of a wooden spoon (what you don't want to rub through are the seeds). Fine if not 100% of the pulp makes it through the sieve.
If using a food mill, fit it with the disk that has the smallest holes. Note that because raspberry seeds are small, a few of them will probably still make it through the food mill. If this bothers you, use a sieve instead.
Transfer the juice and whatever pulp to the top part of a double-boiler, or to a bowl large enough to be set over a pot that contains an inch or two of simmering water (you want the same amount of water in the bottom part of the double-boiler if using).
Add the other ingredients and stir constantly until the curd starts to thicken and can coat the back of a wooden spoon. This will take 20 to 30 minutes. (The stirring constantly is important: if you don't you will end up with small pieces of cooked egg in your raspberry curd. Also, if you've never made fruit curds before, it's helpful to know that the curd won't be fully thickened to the soft pudding consistency you want while it's still warm.)
Spoon the curd into small, clean jars. Unsealed fruit curds will only keep in the refrigerator for 1 to 2 weeks. For longer storage, process 1/4 or 1/2-pint jars of raspberry curd in a boiling water bath for 15 minutes.