( Please see the sections on "Hints" and Conversion Tables
|1 kg ( 2¼ lbs ) raspberries
||225g ( 8 oz ) butter, unsalted
|450g ( 1lb ) castor sugar
||4 large eggs, lightly beaten
|juice of 2 lemons and some zest
raspberries in a saucepan , cover the pan and cook gently
until they are soft and pulpy ( at this stage you need to decide whether you
want a smooth curd like lemon curd, in which case you need to press the
raspberries through a fine sieve to remove the pips. If the pips do not
worry you, you may just carry on to the next stage).
raspberries to a heatproof bowl
placed over a saucepan of boiling water, and add the butter and sugar ( a double
boiler is very useful here ). Do not
allow the bottom of the bowl to touch the water. Heat the mixture gently,
stirring constantly, until all the sugar is dissolved and the butter has melted.
Strain in the
lightly beaten eggs, and add the lemon zest and juice. Continue to stir the
mixture over gently simmering water until the curd thickens enough to coat the
back of a spoon, approximately 30 to 40 minutes.
Pour the curd into
warm, clean, dry jars. Cover and seal. Store in a cool dark place and
refrigerate after opening.
Makes about 1.5 litre ( 3 lb
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