In a small saucepan, whisk eggs until blended; stir in sugar, lemon juice and zest, butter and salt. Cook over medium-low heat, stirring constantly with a wooden spoon until curd is translucent and thick enough to coat the back of a spoon; about 10 minutes. Do not let simmer as this will scramble the eggs. The curd is cooked when the temperature reaches 170°F (77°C).
Transfer curd to a wide shallow dish and let cool for 20 minutes. Refrigerate, uncovered, for 1 hour or until cold.
In a medium bowl, gently fold raspberry jam into yogurt so ribbons of jam are still visible.
Spoon large dollops of yogurt mixture into lemon curd. With a small, long handled spoon, scoop small mounds of yogurt curd mix into popsicle molds to create a marbling effect. Add yogurt into curd mix as needed to fill molds.
Add popsicle sticks into molds and freeze overnight.
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