Recipe - Fresh Raspberry Curd

1 cup Raspberries
2 tablespoon Lemon juice
One half cup Butter or margarine
3 tablespoon Sugar
4 lg Eggs
Several drops of red food co

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 One half cup raspberry juice. In
a 2 to 3quart 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
1 hour (or for up to 1 week).

Posted to TNT Prodigy's Recipe Exchange Newsletter by Veronica
Betancourt VBETANCOUR@novell.com on Jul 25, 1997