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Using a high-power blender, blend the raspberries and lemon juice until pureed. Pass the mixture through a sieve into a medium saucepan.
Place the saucepan over medium heat and add in ½ cup (4 oz/115 g) of sugar. Whisk occasionally to help the sugar dissolve.
Meanwhile, in a heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) of sugar, whole egg, egg yolks, and cornstarch until well combined.
When the raspberry puree starts simmering, take it off the heat and slowly pour it into the egg mixture while whisking vigorously.
Return the mixture to the saucepan, turn the heat to low and begin cooking while whisking constantly, until the curd thickens (about 3 minutes).
Immediately strain the curd to remove any solids. Add the butter and whisk until incorporated.
Place a piece of plastic wrap directly on the surface of the curd and let it cool to room temperature before transferring to the refrigerator.