Fresh raspberry curd

Yield: 1 Servings

Measure Ingredient
1 cup Raspberries
2 tablespoons Lemon juice
½ cup Butter or margarine
3 tablespoons Sugar
4 larges Eggs
\N \N Several drops of red food co
\N 1 hour (or for up to 1 week).

Recipe by: The Best of Sunset - Page 276 Preparation Time: 0:10 In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need ½ cup raspberry juice. In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes. for a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired. Let cool, then cover and refrigerate until thickened, about Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@...> on Jul 25, 1997

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