Title: Raspberry-Lemon Curd
Categories: Dessert Fruit Sauce
Yield: 1 Servings

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 (DO NOT
		SUBSTITUTE)
9	c	Sugar

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.

From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä

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