LOCATION: Recipes >> Preserving >> Rasp Lemon Curd
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Rasp Lemon Curd
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Raspberry-Lemon Curd
Yield: 14 8-oz. jars
1 cup fresh lemon juice (approx. 6 lemons)
1 cup fresh raspberry juice
12 eggs, lightly beaten
2 tablespoons fresh Lemon zest
2 sticks butter
9 cups 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.
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