I came across this one in Lindsey Remolif Shere's _Chez Panisse Desserts_ and found it quite good.

Raspberry Curd
(makes 2 c., enough to fill one 9" tart shell)
.
3 half-pint baskets raspberries
About 1/2 c. sugar
4 T. unsalted butter
1 1/2 t. lemon juice, or to taste
2 eggs
2 egg yolks
.
Puree the raspberries and put them through a fine strainer to
remove the seeds. Measure 1 1/2 c. puree, heat it in a
non-corroding saucepan, and stir in the sugar and butter.
Taste and add the lemon juice to taste. Whisk the eggs and egg
yolks just enough to mix them, then stir in some of the hot
puree to warm them. Return to the pan and cook over low heat,
stirring constantly, until the mixture is thick--it should
reach a temperature of 170 degrees. Chill.
.
This can be used as a cake filling, or to fill a tart or
tartlets. Garnish with a little creme Chantilly.