*  Exported from  MasterCook  *
 
                            Raspberry-Lemon Curd
 
 Recipe By     : Susan Wood, West Woodbury, VT
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 (not margarine) -- (1/2 lb.)
    9      cups          sugar
 
 Yield: 14 8-oz. jars  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. 
 
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