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Raspberry Curd

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Ingredients
  • 3 half-pint baskets raspberries
  • About 1/2 c. sugar
  • 4 T. unsalted butter
  • 1 1/2 t. lemon juice, or to taste
  • 2 eggs
  • 2 egg yolks
Instructions

(makes c. 2 c., enough to fill one 9" tart shell). Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 c. 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. Chill. This can be used as a cake filling, or to fill a tart or tartlets. Garnish with a little creme Chantilly.

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