I have been asked to make a sample cake of lemon raspberry curd. Have never done this, does anyone have a good recipe. They tasted this at a wedding in the east and said it melted in their mouth. Think the flavor of mine will determine if they have me do the wedding cake. Thanks and have a great evening.
Below is a Raspberry-Lemon Curd recipe. Hope it is what you're talking about:
1 cup Fresh lemon juice; (approx. 6 lemons)
1 cup Fresh raspberry juice
12 Eggs; lightly beaten
2 tablespoon Fresh lemon zest
2 Sticks butter (not margarine), (1/2 lb.)
9 cup Sugar
Yield: 14 8-oz. jars Wash and sterilize the jars. Have lids and rings ready. Combine all ingredients in a heavy 6 quart pan. Stirring constantly, bring mixture to a simmer over medium high heat. When mixture begins to simmer immediately reduce heat to low. Simmer 12-15 minutes until mixture thickens and will "sheet from a spoon". Remove the pan from heat and fill jars leaving about 1/2 inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 minutes. Refrigerate after opening - it will keep for several weeks after opening.
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