Fresh Raspberry Curd

Recipe Ingredients

1 cup	237ml	Raspberries
2 tablespoons	30ml	Lemon juice
1/2 cup	99g / 3.5oz	Butter or margarine
3 tablespoons	45ml	Sugar
4 tablespoons	60ml	Eggs (large)
		Several drops of red food co

Recipe Instructions

In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds.

You need 1/2 cup raspberry juice. In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs.

Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes. for a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired.

Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).

Recipe by: The Best of Sunset

Source:
Emeril Lagasse

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