Raspberry Curd

[Elizabeth_11]

Raspberry Curd

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

• 3 half-pint baskets raspberries
  
• 1/2 c sugar
  
• 4 T unsalted butter
  
• 1-1/2 tsp 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

Keywords: Dessert, Tart

( RG537 )