Description
This Strawberry Curd is a luscious, tangy spread made from fresh strawberries, egg yolks, and butter, perfect for adding a burst of fruity flavor to toast, pastries, or desserts. With a smooth texture and vibrant color, it combines the sweetness of strawberries with the richness of egg yolks and a hint of vanilla and lemon, making it a delightful homemade treat.
Ingredients
Strawberry Curd Ingredients
- 3 cups sliced fresh strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3 vanilla beans (seeds only) or 1 teaspoon vanilla extract
- 4 large egg yolks
- 3 tablespoons unsalted butter
Instructions
- Puree the Strawberries: Place the sliced fresh strawberries in a food processor or blender and process until smooth. Press the puree through a fine mesh sieve over a medium bowl to remove seeds, discarding the seeds.
- Combine Ingredients: In a medium saucepan, combine sugar and cornstarch over low-medium heat. Gradually whisk in the strawberry puree, vanilla bean seeds (or vanilla extract), and fresh lemon juice, blending everything smoothly.
- Add Egg Yolks and Cook: Whisk in the 4 egg yolks. Heat the mixture over medium heat, bringing it to a gentle boil while whisking constantly to prevent curdling. Continue to cook for about 1 minute, maintaining constant whisking until the mixture thickens to a custard-like consistency.
- Incorporate Butter: Remove the saucepan from the heat and whisk in the butter until fully melted and incorporated, giving the curd a smooth and rich texture.
- Chill the Curd: Transfer the curd to a bowl and place plastic wrap directly onto its surface to prevent a skin from forming. Refrigerate for 6 to 8 hours until fully chilled and set.
- Serve: Use the strawberry curd as a spread, dip, or component in other dessert recipes. Enjoy it on toast, scones, or as a filling for pastries.
Notes
- Using fresh strawberries provides the best flavor and natural sweetness.
- Pressing the puree through a sieve ensures a smooth texture without seeds.
- Constant whisking during cooking prevents eggs from scrambling and helps the curd thicken evenly.
- Placing plastic wrap directly on the surface prevents a skin from forming as it cools.
- The curd can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
