Strawberry Curd
A fresh delicious strawberry curd to put on anything from cupcakes to puff pastry to toast!
Servings 5 Servings
Calories 151kcal
Equipment
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
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
Calories: 151kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 118mg | Sodium: 19mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 184IU | Vitamin C: 41mg | Calcium: 39mg | Iron: 1mg