Strawberry Lemon Curd
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Course
Dessert, Breakfast, Condiments, Others
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Cuisine
American, International, gluten-free
Strawberry Lemon Curd
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 cups fresh or frozen strawberries cored (if necessary) and halved (350 - 400g)
- 1 1/2 tablespoons lemons zest finely grated (from 3 medium lemons)
- 1 tablespoon water
- 1/4 pound 115g, 1 stick unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs
- 1 large egg yolk
- 1/2 cup lemon juice from about 3 to 4 lemons
- 1/4 teaspoon kosher salt
- 1 tablespoon 9g cornstarch
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Instructions
- Add the strawberries. lemon zest and water to a medium (2 quart) heavy-bottomed saucepan set over medium-high heat. Bring to a boil, lower heat and simmer until the berries soften and fall apart, about 5 to 7 minutes. Use a spoon to mash them a bit as they cook. Strain into a bowl through a fine mesh sieve, pressing pulp with a spoon. Make sure to scrape the puree on the underside of the strainer into the bowl. Allow puree to cool. Discard the pulp and rinse the saucepan and sieve.
- In a large bowl (or a stand mixer fitted with the paddle attachment), beat the butter and sugar until fully combined, about 2 min. Add the eggs and yolks one at a time, beating each until incorporated. On low, mix in the lemon juice, strawberry puree, salt and cornstarch. The mixture will look curdled, but it will smooth out as it cooks.
- Pour the mixture back into the saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Don’t walk away or you will have lemony scrambled eggs. The curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and strain into a bowl through the rinsed sieve.
- Add curd to storage jars and allow to cool to room temperature before refrigerating. Curd will get thicker as it cools.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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