Lemon Curd & Raspberry Sauce

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The season for entertaining is upon us and some easy to prepare items need to be ready to supplement the meals needing considerable preparation. I have several great items that can polish a meal with very little prep time involved. My friend Linda in Philadelphia has provided some recipes that are simple to prepare and in every case very “rich”. They are rich without being so sweet that your teeth ache after eating them. Whatever else you serve the accolades will include praise for this Lemon Curd with Raspberry Sauce.

Lemon Curd

Ingredients:

3/4 C &4 teaspoons fresh lemon juice
2 teaspoons lemon grind
3/4 C sugar
4 eggs
4 egg yolks
2 sticks unsalted butter

Preparation:

Step 1. Combine all ingredients *except the butter* in saucepan over medium heat.
Step 2. Whisk continuously until mixture thickens (5-7 minutes)
Step 3. Take off heat and put mixture in bowl.
Step 4. Cut butter in smaller pieces &put in mixture then stir until butter melts.
Step 5. Cover and chill in refrigerator for several hours

Raspberry Sauce

Ingredients:
12 oz. Frozen raspberrys
Chambord
2 tsp sugar(optional)

Preparation:
Puree raspberries and put through sieve to remove all seeds.
Add Chambord* to taste.
Chill

Service

In a chilled parfait glass place a dollop of raspberry sauce in the bottom
Add the lemon curd to near full
Small dollop of whipped cream
Sprig of mint on top

Afterthoughts.
The Chambord Raspberry liqueur can be purchased in a tiny 50 ML bottle which is more than adequate for this dessert.
The service should be in a small clear glass vessel. A martini glass would work as well as a parfait glass.
Any extra raspberry sauce can be frozen for future use on ice cream or pound cake etc. The lemon curd will disappear before thinking about how to save it.

Note: Note There is a critical addition to the above recipe. Without approval I made a change to Linda’s recipe. She called for a 1/2 cup of Splenda sweetener instead of Cane sugar. I automatically changed to cane sugar without thinking. i can’t think of where I would use an artificial sweetener. Linda is more than chagrined at the temerity of my action soooooo note that Linda calls for 1/2 cup of Splenda rather than 3/4 cup 0f sugar.. I will try to unravel the mystery next week as to why Splenda.