Raspberry Curd #2
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Raspberry Curd #2
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51369. Report a problem with this recipe.
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      Title: Raspberry curd #2
 Categories: Desserts
      Yield: 1 Servings
  1 1/2 pt Raspberries
    1/2 c  Sugar -- approximately
      4 tb Unsalted Butter
  1 1/2 ts 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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Recipe ID 51369 (Apr 03, 2005)

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