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Raspberry-Lemon Curd

desserts, fruits, sauces

1 cup fresh lemon juice (approx. 6
1 lemons)
1 cup fresh raspberry juice
12 eggs, lightly beaten
2 tablespoon fresh lemon zest
2 sticks butter (do not
1 substitute)
9 cup sugar

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 1/2 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. From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä

Yield: 1 servings


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