Strawberry Curd

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!

Contents hide

1 Strawberry Curd

1.1 Ingredients 1x2x3x

1.2 Order Supplies Online

1.3 Instructions

1.3.1 Puree Strawberries

1.3.2 Mix

1.3.3 Cook

1.3.4 Cool

1.4 Notes

1.5 Nutrition

1.6 Related posts:

Strawberry Curd

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

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Servings 5 Servings

Calories 151 kcal

Ingredients

  

1x2x3x

• 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

Order Supplies Online

14 Cup Food Processor

Anodized 2.5-Qt Sauce Pan

Measuring Cups and Spoons Set

No Scratch Wire Whisk Set

Handmade Wooden Spoon

Glass Milk Bottle Cups

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

Adapted from: Baked by Rachel

Nutrition

Nutrition Facts

Strawberry Curd

Amount per Serving

Calories

151

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

118

mg

39

%

Sodium

 

19

mg

1

%

Potassium

 

136

mg

4

%

Carbohydrates

 

29

g

10

%

Fiber

 

1

g

4

%

Sugar

 

24

g

27

%

Protein

 

3

g

6

%

Vitamin A

 

184

IU

4

%

Vitamin C

 

41

mg

50

%

Calcium

 

39

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!

Related posts:

Mini Pavlova with Strawberry Curd and Lemongrass-Infused Cream Recipe Strawberry Mochi (Ichigo Daifuku) いちご 大福: A Classic Japanese Dessert Strawberry Crepe Cake: A stunning and Irresistible Dessert Japanese Strawberry Shortcake