Strawberry Curd
Indulge in the vibrant, fruity decadence of homemade Strawberry Curd—a luscious spread bursting with the flavor of fresh strawberries and zesty lemon. This silky-smooth curd features simple ingredients like ripe strawberries, creamy butter, and rich egg yolks, combined using a careful tempering technique to create a velvety texture that’s perfect for spreading, drizzling, or baking. With just 10 minutes of prep time and a total of 20 minutes on the stovetop, this recipe is as effortless as it is delicious. Use it to elevate your morning toast, swirl it into yogurt or oatmeal, or layer it into desserts like tarts and cakes. This small-batch recipe yields two servings of vibrant curd that stays fresh for up to a week in the fridge, making it the ultimate spring or summer treat! Perfect for those seeking creative uses for fresh strawberries, this Strawberry Curd delivers a burst of flavor in every fruity spoonful.
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Recipe Information
Ingredients
- 450 grams Fresh strawberries
- 150 grams Granulated sugar
- 80 grams Unsalted butter
- 4 large Egg yolks
- 2 tablespoons Lemon juice
- 1 pinch Salt
Instructions
Wash and hull the strawberries, then puree them in a blender or food processor until smooth.
Strain the strawberry puree through a fine-mesh sieve into a saucepan to remove seeds. Discard the seeds.
Add the granulated sugar, lemon juice, and a pinch of salt to the saucepan with the strawberry puree. Stir to combine.
In a separate bowl, whisk the egg yolks until smooth and slightly thickened.
Place the saucepan with the strawberry mixture over medium-low heat and cook, stirring constantly, until it’s hot but not boiling.
Slowly and gradually whisk about 1/2 cup of the hot strawberry mixture into the egg yolks to temper them, then pour the tempered mixture back into the saucepan.
Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula, until it thickens and coats the back of a spoon. This should take about 8–10 minutes. Do not let it boil to avoid curdling the eggs.
Once thickened, remove the saucepan from heat and immediately stir in the butter, one piece at a time, until fully incorporated and the curd is smooth.
Transfer the strawberry curd to a clean jar or airtight container, allowing it to cool to room temperature before sealing.
Refrigerate for at least 2 hours, or until fully chilled and set. The curd will keep in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 173.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
