American•indulgent

Strawberry Curd

Creamy and smooth curd made with fresh or frozen strawberries.

Ingredients

Quantities are shown as originally provided.

4 Cups Fresh or frozen strawberries (see recipe note for using frozen fruit) ((450g))
2 Tablespoons Lemon juice (From half a lemon) ((30ml))
1/2 Cup Sugar ((100g))
1 Large Egg at room temperature
4 Large Egg yolks at room temperature
6 Tablespoons Unsalted butter at room temperature cut into 1/4-inch pieces. ((85g))

1
Rinse the strawberries, cut the top, then process them in a food processor until smooth.
2
Measure one cup of strawberry puree, and then add the lemon juice.
3
Mix the egg and egg yolks into the sugar, in a separate bowl.
4
Pour the fruit juice and egg mixture into a medium saucepan and mix to incorporate.
5
Cook over medium or medium-low heat while constantly stirring with a wooden spoon until the mixture has thickened and it coats the back of a spoon.
6
Remove from the heat, and run it through a fine sieve over a clean bowl.
7
Add the butter to the warm curd and gently stir until the butter has melted.
8
Allow the curd to cool for about one hour at room temperature. Refrigerate for up to 5 days.