Side Pannel
Raspberry-Lemon Curd
Ingredients List
- 1 c Fresh lemon juice; (approx.
- -6 lemons)
- 1 c Fresh raspberry juice
- 12 Eggs; lightly beaten
- 2 tb Fresh lemon zest
- 2 Sticks butter (not
- -margarine), (1/2 lb.)
- 9 c Sugar
Directions
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.
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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