Raspberry Curd
- ⅔ of a cup of raspberry juice
- ⅔ of a cup of sugar
- 4 eggs
- 4 ounces - 8 tablespoons of butter - cubed
- Whisk the juice, sugar and eggs until combined.
- Cook over low medium low heat stirring constantly.
- Cook until it reaches a temperature of 170 degrees.
- Remove from heat and stir in the cubed butter until melted and smooth.
- Cover and cool in the fridge.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/raspberry-curd/
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