Fresh Raspberry Curd
ready in: 1-2 hrs
serves/makes: 1.5 cups
recipe id: 43325
cook method: stovetop
1 cup raspberries
2 tablespoons lemon juice
1/2 cup butter or margarine
3 tablespoons sugar
4 large eggs
4 drops red food color (optional)
In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need 1/2 cup raspberry juice.
In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes.
For a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired.
Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).
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