In my garden at 13LA I grow a lot of Raspberries. Many varieties, and oh my gosh they are tasty!
Yield 1 /1/2 cups
- 1/2 cup unsalted butter
- 4 cups fresh raspberries, or 12 ounces frozen
- 5 large eggs beaten
- 3/4 cup sugar
- Pinch salt
- 2 tbsp lemon juice
- Melt butter add all ingredients except lemon juice, mashing raspberries, and stirring, until thick. Approximately 10 minutes
- Pour through a strainer, discard solids
- Cool, stir in lemon.
- Store in sterilized jar.
- Keeps 1 month.
So what a better way to dress up my organic raspberries then in a lovely curd.