I made this strawberry curd as soon as I found out you can make strawberry curd. I had a tub of strawberries in the fridge that needed to be used and I thought, hey, why not? I’m not a huge fan of lemon curd, although I don’t not like it… You know what I mean? Anyways, I thought I’d give it a try. When I tasted the finished product I was really happy with it. The strawberry taste is strong and clear, and even the end of season so-so strawberries that I used were able to produce that crisp berry taste.
I used them first for my pavlovas with lemongrass infused cream and strawberry curd, and I’ve been eating it on everything since then. Like this morning, I put it on bread and then sprinkled some granola on it. I didn’t even toast the bread, but it was delicious.
Another easy but pretty way to use it up is to eat it on puff pastry. I used this recipe here. So easy and yummy!
It’s a great way to extend strawberry season, since curd should last in the fridge for 2-3 weeks. You can also freeze it and have a taste of summer even when it’s snowing outside!
It’s so simple to make…Give it a try!
Strawberry Curd
Ingredients
- 12 ounces hulled strawberries
- scant 1/2 cup sugar
- 1 1/2 T cornstarch
- 1 T lemon or lime juice
- 3 egg yolks
- 4 T butter
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Instructions
Puree Strawberries
- Puree strawberries in blender or food processor. Blend until seeds are pulverized (if your blender cannot pulverize the seeds, start with a little more strawberries and strain into saucepan.)12 ounces hulled strawberries
- Pour into a medium sized saucepan.
Mix
- Stir together sugar and cornstarch.scant 1/2 cup sugar,1 1/2 T cornstarch
- Add mixture to the strawberries.
- Add lemon/lime juice.1 T lemon or lime juice
- Whisk egg yolks then add to saucepan.3 egg yolks
Cook
- Place over medium heat, stirring continuously until thickened.
- Add in butter one pat at a time and stir to combine.4 T butter
Cool
- Place in container, cover with plastic wrap, and let cool.
- Transfer to fridge to cool completely.
Notes
Nutrition
DELICIOUS,! SIMPLE,!! First time making it and I blended and strained out the seeds. Using it in vanilla cookie cups. I will use this recipe for other fruits as well. Thank you for sharing.
doesn’t look like it is firm enough to use as a cake filling? could more cornstarch be used without damaging the taste?
It wouldn’t be firm enough to use as a cake filling, sorry! You could the cornstarch, but I would only do a little bit. Let me know if you try it!