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Raspberry-lemon Curd

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CATEGORY CUISINE TAG YIELD
Eggs Sauces 1 Servings

INGREDIENTS

1 c Fresh lemon juice, approx.
6 lemons
1 c Fresh raspberry juice
12 Eggs, lightly beaten
2 T Fresh lemon zest
2 Sticks butter, not
margarine 1/2 lb.
9 c Sugar

INSTRUCTIONS

1997    
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.  Recipe by: Susan Wood, West Woodbury,
VT Posted to MC-Recipe Digest  V1 #756 by Country Gourmet
<oselands@countrygourmet.com> on Aug 22,

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8368
Calories From Fat: 909
Total Fat: 101.8g
Cholesterol: 2238.7mg
Sodium: 1235mg
Potassium: 956.3mg
Carbohydrates: 1842.6g
Fiber: 1.4g
Sugar: 1825.4g
Protein: 76.2g


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