Recipe - Rasberry Curd

3 Halfpint baskets
raspberries
One half cup Sugar
1 One half tablespoon Unsalted butter
1 One half teaspoon Lemon juice; toto taste
2 Eggs
2 Egg yolks

Puree the raspberries and put them through a fine strainer to remove the
seeds. Measure 1 One half cups puree, heat it in a noncorroding saucepan, and
stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk
the eggs and egg yolks just enough to mix them, then stir in some of the
hot puree to warm them. Return to the pan and cook over low heat, stirring
constantly, until the mixture is thick it should reach a temperature of
170 degrees F. Chill.

Makes about 2 cups, enough to fill one 9inch tart.

Posted to MCRecipe Digest V1 #756 by Country Gourmet
oselands@countrygourmet.com on Aug 22, 1997