Raspberry-lemon curd
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh lemon juice; (approx. 6 lemons) |
| 1 | cup | Fresh raspberry juice |
| 12 | Eggs; lightly beaten | |
| 2 | tablespoons | Fresh lemon zest |
| 2 | Sticks butter (not margarine), (1/2 lb.) | |
| 9 | cups | Sugar |
Directions
Yield: 14 8-oz. jars Wash and sterilize the jars. Have lids and rings ready. Combine all ingredients in a heavy 6 quart pan. Stirring constantly, bring mixture to a simmer over medium high heat. When mixture begins to simmer immediately reduce heat to low. Simmer 12-15 minutes until mixture thickens and will "sheet from a spoon". Remove the pan from heat and fill jars leaving about ½ inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 minutes. Refrigerate after opening - it will keep for several weeks after opening. RECIPE NOTE: This makes a lovely dessert when gently heated and poured over a scoop of ice cream on a slice of lemon pound cake. Garnish with fresh raspberries.
Recipe by: Susan Wood, West Woodbury, VT Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@...> on Aug 22, 1997