Recipe Archives->Preserving->Rasp Lemon Curd

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.

Printable version: rasp-lemon-curd.txt.