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