*  Exported from  MasterCook  *
 
                             Raspberry Curd #2
 
 Recipe By     : msmith@oavax.csuchico.edu (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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