Strawberry Curd

A fresh delicious strawberry curd to put on anything from cupcakes to puff pastry to toast!


  • 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


  1. Puree strawberries in blender or food processor. Blend until seeds are pulverized, and pour into a medium sized saucepan. (If your blender cannot pulverize the seeds, start with a little more strawberries and strain into saucepan.)
  2. Stir together sugar and cornstarch and add to the strawberries. Add lemon/lime juice and whisked egg yolks. Place over medium heat and stir continuously until thickened.
  3. Add in butter one pat at a time and stir to combine. Place in container, cover with plastic wrap, and let cool. Transfer to fridge to cool completely.

Recipe Notes

Adapted from: Baked by Rachel