strawberry curd

A close friend of the traditional lemon curd, strawberry curd adds a creamy hint of sweet summer. It’s a little unexpected and always a big hit. So far I have never served it without having at least one guest unable to resist consuming it by the spoonful straight out of the jar.

Strawberry curd is a great condiment on the breakfast table served with sweet scones, toast and pancakes, or used in recipes for desserts and delicious pastries like these gluten free strawberry profiteroles.


strawberry curd
ingredients

1 lbs fresh strawberries
1 cup honey
¼ cup fresh squeezed lemon juice
4 large eggs
½ cup butter (1 stick), cubed

directions

Mash or process strawberries into a puree.

Bring strawberry puree, honey and lemon juice to a boil and keep boiling at medium to high heat for 20 minutes.

Let cool to lukewarm before whisking in the eggs.

Transfer to a double boiler and cook, constantly scraping the bottom with a wooden spoon or spatula, until curd thickens to coat the back of a spoon. It usually takes 5-10 minutes but don’t worry if it takes longer, you will notice when it thickens.

Take off the heat and stir in cubed butter until fully incorporated.

Cover and refrigerate.

Makes 3 cups.


White Ceramic Reid Small Bowl by HomArt.


Photography by Philip Blankenship.