*  Exported from  MasterCook  *

                           Raspberry Curd #2

Recipe By     : [email protected] (Marg Smith)
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      Half-Pint     Baskets Of Raspberries
    1/2  Cup           Sugar -- approximately
  4      Tablespoons   Unsalted Butter
  1 1/2  Teaspoons     Lemon Juice -- 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 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.

FROM:  Chez Panisse Desserts by Lindsey Remolif Shere

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