Free Recipe Raspberry-Lemon Curd
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Raspberry-Lemon Curd Recipe
1 c Fresh lemon juice; (approx.
-6 lemons)
1 c Fresh raspberry juice
12 Eggs; lightly beaten
2 tb Fresh lemon zest
2 Sticks butter (not
-margarine), (1/2 lb.)
9 c Sugar
Raspberry-Lemon Curd Preparation
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. Recipe by: Susan Wood, West Woodbury, VT Posted to MC-Recipe Digest V1 #756 by Country Gourmet <oselands@countrygourmet.com> on Aug 22, 1997
Cooking Temperature:
Recipe Serves: 1
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