Recipe - Raspberry-Lemon Curd

1 cup Fresh lemon juice; (approx.
6 lemons)
1 cup Fresh raspberry juice
12 Eggs; lightly beaten
2 tablespoon Fresh lemon zest
2 Sticks butter (not
margarine), (One half lb.)
9 cup Sugar

Yield: 14 8oz. 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 1215 minutes until mixture
thickens and will "sheet from a spoon". Remove the pan from heat and fill
jars leaving about One half 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 MCRecipe Digest V1 #756
by Country Gourmet oselands@countrygourmet.com on Aug 22, 1997