Raspberry-Lemon Curd Recipe - Cooking Index
Raspberry-Lemon Curd Recipe - Cooking Index
| 1 cup | 237ml | Fresh lemon juice - (approx. 6 lemons) |
| 1 cup | 237ml | Fresh raspberry juice |
| 12 | Eggs - lightly beaten | |
| 2 tablespoons | 30ml | Fresh lemon zest |
| 2 | Butter - (not margarine), (1/2 lb.) | |
| 9 cups | 1782g / 62oz | 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.
Source:
Susan Wood, West Woodbury, VT
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