Raspberry Lemon Curd

I'm ready for Spring,

for sunny skies,

morning coffee on the deck,

open windows with warm breezes,

little signs of the garden waking up....

While I'm waiting

I play in the kitchen and craft room.

Sunny fabrics and recipes

make the wait not so horribly bad.

And this little recipe?

It will add a perfect amount of sunshine to your day!

Ingredients:
Lemon Curd ~ I usually use Ina Garten's recipe,
(but I will be honest this time I used a jar of this. And it was crazy good.)
1 Pint of raspberries (rinsed and patted dry)

Place the raspberries in a blender and blend till pureed. Pour the pureed raspberries into a sieve over a bowl and with a spatula push the puree through causing the the seeds to be separated and left behind in the sieve. In the bowl with the seedless puree add your lemon curd and mix until completely combined.  Refrigerate for up to two weeks! It's really that easy and the taste is out of this world good!

Use it on toast, in cakes, folded into whip cream, mixed into icing, it truly is that versatile! I'm even considering giving little mason jars filled with it and a recipe attached as Valentine's Day gifts for Will's teachers. The color is very Valentine's Day friendly ;)

 Sigh....now I want a cupcake

Happy Thursday to ya!