Raspberry Curd

Ingredients

1 1/2 C raspberries

1 C sugar

6 yolks

1 whole egg

1 lemon peel for pectin

Procedure

Cook over hot water bath till thickened, strain then add 3/4 C butter at room temp.

Put in a baked sugar tart shell and bake ten minutes to set. You can put meregne on top and torch to brown.