Ingredients for 4 people
12 cup Raspberries
1 cup Lemon Juice
1 cup Sugar,
4 cup Unsalted Butter
12 x Egg Yolks
Puree the raspberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes.
Place the raspberries in a blender. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly
drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the
raspberry mixture to the egg yolks and blend well. Pour the egg yolk and raspberry mixture into the saucepan with the rest
of the raspberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate.
Raspberry curd will keep up to 10 days in the refrigerator.
It makes about 1pint.
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