Strawberry Curd
Serves 8
15 mins prep
15 mins cook
60 mins chill
30 mins total
This strawberry curd is ultra creamy, thick, and packed full of strawberry flavor. It has a silky smooth, rich texture. It’s so easy to make and the perfect strawberry topping! Use as you would jam or lemon curd - on toast, scones, as a cake filling, or just on its own. You can use fresh or frozen strawberries.
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If using fresh strawberries: Wash, de-stem, and cut strawberries into pieces. If using frozen strawberries, just add them into a saucepan without defrosting. Add lemon juice and sugar into the saucepan with the strawberries.
¼ lb strawberries½ tablespoons lemon juice⅕ cup granulated sugarHeat on medium heat to release the juices. Once it comes to a simmer, let simmer until it reduces to about 1 ½ to 1 ¾ cups of strawberry sauce (about 7 minutes). Stir frequently so it doesn’t burn. Let it cool enough to blend, then blend until smooth.
In a separate medium heat safe bowl, whisk together eggs until fully combined. Pour half of the hot strawberry sauce into the eggs, whisk well to combine. Pour the egg and strawberry mixture back into the saucepan with the rest of the strawberry sauce. Whisk until smooth.
1 large eggsPlace back on medium-low heat, whisking frequently until thickened. Pour the hot curd in a non-metal bowl or container (strain through a sieve if lumpy).
Add cubed cold butter, and salt. Whisk to melt and incorporate the butter. Place a piece of parchment paper or plastic wrap on top to prevent a skin from forming, and refrigerate until cold.
⅕ cup unsalted butter⅕ teaspoon sea salt
