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Prepare: If using fresh berries, wash and dry them well. Zest and juice the lemons.
Cook: Add the raspberries, lemon juice, lemon zest, and sugar to a saucepan and bring to a simmer until bubbling. Turn down the heat slightly to a gentle simmer. Cook for 5-7 minutes until the raspberries have broken down and the mixture has reduced slightly. Stir constantly to prevent the mixture from sticking to the pan. Turn the heat down to low.
In a bowl, whisk together the milk and cornstarch until smooth. Add the paste to the saucepan with the raspberry mixture and whisk while cooking slowly for a few minutes until the mixture becomes thick.
Sift: Add the cubed butter to a large mixing bowl and place a fine-mesh sieve on top. Pass the curd mixture through the sieve, using a spatula to squeeze out the berries and remove any lumps. Whisk well so that the butter melts through and incorporates into the curd. Allow it to cool to room temperature for 10-15 minutes.
Storage: Transfer the curd to an airtight jar and refrigerate for up to a week. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.