*  Exported from  MasterCook  *
 
                               Rasberry curd
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      half-pint     baskets raspberries
      1/2  cup           sugar
    1 1/2  tablespoons   unsalted butter
    1 1/2  teaspoons     lemon juice -- toto taste
    2                    eggs
    2                    egg yolks
 
 Puree the raspberries and put them through a fine strainer to remove the
 seeds. Measure 1 1/2 cups puree, heat it in a non-corroding saucepan, and
 stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk
 the eggs and egg yolks just enough to mix them, then stir in some of the
 hot puree to warm them. Return to the pan and cook over low heat, stirring
 constantly, until the mixture is thick -- it should reach a temperature of
 170 degrees F. Chill.
 
 Makes about 2 cups, enough to fill one 9-inch tart. 
 
 
                    - - - - - - - - - - - - - - - - - -