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Strawberry Curd
Delight in the rich and tangy flavor of homemade strawberry curd, an easy-to-make delight that captures the essence of fresh strawberries. This versatile spread enhances desserts and breakfasts alike with its creamy texture and vibrant berry taste.
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Enjoy this homemade strawberry curd—it's a sweet and creamy way to keep enjoying strawberries all year. Just a few ingredients can turn ripe strawberries into a delicious spread that's great on toast, ice cream, or even on its own.
More Recipes ⭐ Lemon Curd | Raspberry Freezer Jam
This easy to make strawberry curd offers a delightful combination of flavors, featuring a perfect blend of tangy and sweet notes that complement each other beautifully. Its smooth and creamy texture makes it an ideal pairing for scones, biscuits, and pancakes.
With the unmistakable taste of fresh strawberries in every bite, this simple strawberry filling is a superb choice for those seeking a fresh and tasty topping for their desserts.
Curd Ingredients
What you'll need to make this strawberry curd recipe:
- 1 pound of fresh strawberries
- ½ cup of granulated sugar
- 1 tablespoon of lemon juice
- 2 large eggs
- 3 large egg yolks
- ½ cup of salted butter, cut into 1 tablespoon pieces
Pro Tip
The vibrant hue of your strawberry curd filling mirrors the color of the strawberries used. To achieve the richest, deepest curd, opt for fully ripe, fresh-off-the-vine strawberries whenever possible.
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this easy strawberry curd!
- STRAWBERRIES: For the best results in this simple strawberry curd recipe, we highly recommend using fresh berries. Frozen strawberries just don't deliver the same quality and taste.
How to Make Curd
This recipe is wonderfully straightforward: start by pureeing the strawberries, then cook them in a pan on the stove. Once cooled, your delicious strawberry curd is ready to be enjoyed.
FIRST STEP: Rinse, de-stem, and roughly chop strawberries. Place strawberries in a food processor or blender and purée.
Pro Tip
You have the option to cook your strawberries with lemon juice and white sugar without puréeing them first. After cooking, use an immersion blender or transfer the mixture to a blender to smooth out any remaining chunks. This method ensures a beautifully textured strawberry curd.
SECOND STEP: Transfer the puréed strawberries to a medium saucepan and add sugar and lemon juice.
THIRD STEP: Cook over medium heat, whisking regularly, and simmer for about ten minutes until reduced by half.
FOURTH STEP: Use a spatula or the back of a spoon to press the strawberry mixture through a sieve into a clean bowl or saucepan and cool to room temperature.
Pro Tip
After the initial cooking phase of the strawberry mixture (before straining and incorporating the eggs), take a moment to taste it for sweetness. If your strawberries aren’t quite ripe, you might find it necessary to add a bit more sugar to achieve the desired sweetness.
FIFTH STEP: When the strawberry mixture is cool, add it into a clean saucepan. I used the same saucepan but washed it while the strawberry mixture cooled.
SIXTH STEP: Add the eggs and egg yolks to the mixture, whisking to combine.
Pro Tip
Since the eggs and the cooked strawberry mixture are both brought to room temperature before combining, there's no risk of the eggs curdling or scrambling. Remember not to add the eggs while the strawberry mixture is still hot. Straining the mixture through a sieve will significantly help in cooling it down.
SEVENTH STEP: Cook over medium-low heat to medium heat for six to eight minutes, whisking constantly until the curd thickens.
Pro Tip
During cooking, the combination of heat and whisking can cause the curd to become foamy. However, as the curd starts to thicken, this foam will begin to subside. The final step of adding butter after cooking helps to completely eliminate any remaining foam, ensuring a smooth and creamy texture.
EIGHTH STEP: Remove from heat and whisk in the pieces of butter.
NINTH STEP: Transfer the hot strawberry curd to sterile canning jars or a heatproof bowl.
Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
TENTH STEP: Cool curd to room temperature and then chill for at least an hour or two before using. The plastic wrap can be removed once the curd has cooled.
This strawberry curd combines the richness of sweet cream jam with the freshness of summer strawberries. It's an ideal way to preserve the lush flavors of the season, bringing a taste of summer into your home year-round.
How to Serve
Discover the versatile delights of this incredible strawberry curd, perfect for both breakfast and dessert options.
Slather it on English muffins, pancakes, or warm biscuits to elevate your breakfast or dessert experience.
For a refreshing twist, stir it into plain yogurt in the morning, or lavish a spoonful over vanilla ice cream for an irresistible dessert treat.
Our lemon curd has already become a cherished addition to many desserts.
If you find yourself with extra strawberries, don't miss out on trying our delectable strawberry pie recipe.
Why You'll Love This Recipe
VIBRANT STRAWBERRY FLAVOR: Experience the explosive, fresh, and fruity taste of ripe strawberries with this strawberry curd recipe. It’s a celebration of vibrant strawberry essence in every spoonful.
HOMEMADE GOODNESS: Embrace the charm of homemade fruit curd. This method lets you select top-quality ingredients, tailor the sweetness to your preference, and say goodbye to artificial additives. It's all about creating a wholesome, delicious treat right in your kitchen.
FAQ: How to Make Curd
How do you make homemade strawberry curd?
To make strawberry curd, start by pureeing fresh strawberries. Then, cook the puree with sugar and lemon juice until it thickens. After it cools slightly, mix in beaten eggs and continue to cook while stirring until the mixture thickens further. Finally, incorporate butter into the hot mixture until smooth.
What are the key ingredients for strawberry curd?
The essential ingredients for strawberry curd are fresh strawberries, sugar, lemon juice, eggs, and butter. Some recipes may include cornstarch or vanilla for additional thickening or flavor.
Can homemade strawberry curd be stored, and if so, how?
Yes, homemade strawberry curd can be stored. Once cooled, place it in an airtight container and refrigerate. Typically, it can be kept for up to one week. For longer storage, it can be frozen for up to two months.
FAQ: How to Use Curd
What are some ways to use homemade curd?
Homemade curd is versatile and can be used in a variety of dishes. You can enjoy it as a side dish, mixed into salads, or in cooking to enhance flavors. It's commonly used in smoothies, as a topping for pancakes or waffles, and mixed into dips. Curd can also serve as a base for sauces or as a substitute for sour cream or mayo in recipes.
Can homemade curd be used in baking?
Yes, homemade curd can be used in baking. It adds moisture and a rich, creamy texture to baked goods. You can use it in recipes like cakes, muffins, and breads. It's especially popular in cheesecakes and as a filling or topping for pastries.
Storage FAQ
Can I make strawberry curd ahead of time?
Absolutely! Prepare your strawberry curd according to the recipe, let it cool to room temperature, and then store it in an airtight container or a jar with a tight-fitting lid.
How long can strawberry curd last in the refrigerator?
Strawberry curd can be stored in the refrigerator for up to one week. Ensure it's in an airtight container or mason jars to maintain its freshness and delightful flavor.
Is it possible to freeze strawberry curd?
Yes, you can freeze strawberry curd. It remains fresh and tasty for up to two months when stored in the freezer. This is a great way to extend its shelf life and enjoy its vibrant flavor for a longer period.
Strawberry Recipes
- Strawberry Cinnamon Rolls
- Strawberry Lemonade Jello Shots
- Strawberry Delight
- Strawberry Fluff
- Strawberry Tres Leches Cake
- Strawberry Rhubarb Bread
- Strawberry Cheesecake Dump Cake
- Strawberry Daiquiri Jello Shots
- Strawberry Pie
- Strawberry Spinach Salad
- Strawberry Cake Mix Cookies
- Strawberry Heaven on Earth Cake
- Strawberry Lemon Blondies
Strawberry Curd
Delight in the rich and tangy flavor of homemade strawberry curd, an easy-to-make delight that captures the essence of fresh strawberries. This versatile spread enhances desserts and breakfasts alike with its creamy texture and vibrant berry taste.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 1 pound strawberries (fresh)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 large eggs
- 3 large egg yolks
- ½ cup salted butter (cut into 1-tbsp pieces)
DIRECTIONS
- Rinse, de-stem, and roughly chop strawberries. Place the chopped strawberries in a food processor or blender and purée.
- Transfer the puréed strawberries to a medium saucepan and add sugar and lemon juice.
- Cook over medium heat, whisking regularly, and simmer for about 10 minutes until reduced by half.
- Use a spatula to press the strawberry mixture through a sieve into a clean bowl or saucepan and cool to room temperature.
- When the strawberry mixture is cool, add it to a clean saucepan. I used the same saucepan but washed it while the strawberry mixture cools.
- Add the eggs and egg yolks to the mixture, whisking to combine.
- Cook over medium-low to medium heat for 6 to 8 minutes, whisking constantly until the curd thickens.
- Remove from heat and whisk in the pieces of butter.
- Transfer the hot strawberry curd to sterile canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
- Cool curd to room temperature and then chill for at least an hour or two before using. The plastic wrap can be removed once the curd has cooled.
Notes
- The color of your strawberry curd will reflect the color of your strawberries. For the deepest curd, use ripe off the vine strawberries when you can find them.
- You can also cook down your strawberries with the lemon juice and white sugar without puréeing them. Use an immersion blender or transfer the cooked mixture to a blender to break down any pieces that are still there after cooking.
- Taste the strawberry mixture after the initial cook time (before straining and adding the eggs) for sweetness. If your strawberries are not as ripe, you may want to add more sugar.
- Since we’re heating the eggs and cooked strawberry mixture from room temperature, the eggs will not curdle or scramble. Do not add the eggs to the strawberry mixture while it’s still hot. Passing the strawberry mixture through a sieve will help cool down the mixture quite a bit.
- Between the heat and whisking, the curd gets foamy while cooking. As the curd begins to thicken, the foam settles down, and then the addition of the butter eliminates the foam after cooking.
Nutrition
Calories: 551kcal | Carbohydrates: 46g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 301mg | Potassium: 311mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1389IU | Vitamin C: 91mg | Calcium: 75mg | Iron: 2mg
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