Recipe Archives->Preserving->Raspberry Curd

Raspberry Curd
(makes c. 2 c., enough to fill one 9" tart shell)

3 half-pint baskets raspberries
About 1/2 c. sugar
4 T. unsalted butter
1 1/2 t. lemon juice, or to taste
2 eggs
2 egg yolks

Puree the raspberries and put them through a fine strainer to remove
the seeds.  Measure 1 1/2 c. 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.
Chill.

This can be used as a cake filling, or to fill a tart or tartlets.
Garnish with a little creme Chantilly.

Printable version: raspberry-curd.txt.