MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspberry Curd
 Categories: Preserves, Scottish
      Yield: 1 Batch

      6 oz Raspberries (175 g); if
           -using frozen, pat
           -thoroughly dry)
  3 1/2 oz Unsalted butter (100 g);
           -diced
      7 oz Golden granulated sugar
           -(200 g)
      1    Unwaxed lemon; grated zest
           -of
    1/2 c  Freshly squeezed lemon
           -juice (150 ml)
      3 lg Eggs; beaten

  Puree the berries in a food processor.

  Place the butter, sugar, lemon zest, and juice in a microwaveable
  bowl and cook, uncovered, on high for 4 to 5 minutes, stirring once,
  until the butter is melted and the sugar dissolved. Remove and cool
  for a couple of minutes. (Alternatively, put the bowl over a pan of
  simmering water and stir continuously until thick.)

  Place a plastic sieve over the bowl and push the eggs and berry puree
  through the sieve, so that any blobby bits of egg white and all
  raspberry pips remain in the sieve. Stir the buttery mixture as you
  push the berry mixture through the sieve.

  Stir well then return to the microwave (or to the pan of simmering
  water) and cook for 5 to 6 minutes, removing every minute and
  whisking madly until it thickens (otherwise it will scramble),
  ensuring you get into all the corners. It should have the consistency
  of lightly whipped cream and will firm up on cooling.

  Spoon into warm, sterilized jars. Cover when completely cold and
  refrigerate. You can keep the curd for up to 4 weeks.

  Notes:

  To sterilize jars, wash them in hot soapy water, rinse then dry in a
  low oven. Or if you have a dishwasher, put them through a dishwasher
  cycle then microwave on high for 1-1/2 minutes.

  Goes wonderful on hot scones, crumpets or pancakes. Can also be used
  to fill a sponge cake.

  Can also make yogurt ice cream by mixing one jar with 500 g / 1 lb 2
  oz of Greek yogurt and freezing.

  Recipe by A Cook's Tour of Scotland by Sue Lawrence, 2006

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