Raspberry-Lemon Curd

* Exported from MasterCook *

Raspberry-Lemon Curd

Recipe By : Susan Wood, West Woodbury, VT
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh lemon juice -- (approx. 6 lemons)
1 cup fresh raspberry juice
12 eggs -- lightly beaten
2 tablespoons fresh lemon zest
2 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 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.

- - - - - - - - - - - - - - - - - -