Raspberry Curd

                                                        3 half-pints raspberries
                                                        1/2 cup sugar
                                                        4 T. unsalted butter

1-1/2 t. fresh lemon juice, or 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 170F. Chill. This can be used as a cake filling, or to fill a tart or tartlets. Makes 2 cups, enough to fill one 9" tart shell

Compliments of Linda Girard