Raspberry-lemon curd

Yield: 1 Servings

Measure Ingredient
1 cup Fresh lemon juice; (approx. 6 lemons)
1 cup Fresh raspberry juice
12 \N Eggs; lightly beaten
2 tablespoons Fresh lemon zest
2 \N Sticks butter (not margarine), (1/2 lb.)
9 cups Sugar

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

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