Homemade Strawberry Curd has a sweet tart strawberry flavor that works great as a spread for your muffin, biscuit, or even your english muffin or toast in the morning! Make with fresh or frozen strawberries and you can have it year round!

Homemade Strawberry Curd

I am a huge fan of lemon curd. I know my son Christopher is too. As a matter of fact, when I would make it for my lemon swirled cheesecake, it would be hard for both Christopher and I to keep the spoon out of the curd I had in the fridge! We love that tart tang so much we could eat it by the spoonful!

I could do the very same with this Strawberry Curd! It is so delicious, has a buttery, strawberry flavor with a hit of lime citrus to give it that sweet/tart factor. Absolutely delicious!

Fresh Strawberries

You start with just 4 cups of strawberries and puree them until smooth.

Homemade Strawberry Curd

The strawberry puree is then put through a sieve to get rid of the pulp and seeds and you then mix the sugar and cornstarch into the puree in a saucepan.

Homemade Strawberry Curd

Whisk the strawberry puree into the cornstarch and sugar mixture, then whisk in the lime juice. Once combined, you will whisk in the eggs and egg yolks.

Homemade Strawberry Curd

You will bring the curd to a low boil then continue to boil for one minute, stirring constantly. Once the curd is cooked, you will transfer to a dish to cool and cover with plastic wrap to prevent a “skin” from forming on top of the curd.

Homemade Strawberry Curd

Store in an airtight container in the refrigerator for up to 1 week.

Pin it! Homemade Strawberry Curd
Strawberry Curd - made with fresh strawberries and a zing of lime

 

Make it and enjoy that sweet tart combination on your toast, english muffins or just on a spoon!

Strawberry Curd

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 pint

Serving Size: 1 tablespoon

Calories per serving: 31

Fat per serving: 2

Homemade Strawberry Curd has a sweet tart strawberry flavor that works great as a spread for your muffin, biscuit, or even your english muffin or toast in the morning! Make with fresh or frozen strawberries and you can have it year round!

Ingredients

  • 4 cups sliced fresh strawberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup fresh lime juice
  • 3 large eggs
  • 2 large egg yolks
  • 3 tablespoons butter

Instructions

  1. Process strawberries in a food processor until smooth.
  2. Place puree in a sieve and press with a spoon or rubber spatula to push the juice through the sieve.
  3. This will remove the pulp and seed from your berry juice.
  4. Transfer puree to a saucepan that has granulate sugar and cornstarch in it. Whisk to combine. Add lime juice and whisk until combined.
  5. Place eggs in a separate mixing bowl. Whisk until well combined. Whisk eggs into strawberry puree.
  6. Place saucepan over medium heat and bring to a low boil, stirring constantly. Continue to cook at a low boil for 1 minute, stirring all the while.
  7. Transfer to a large storage container to cool. Cover with plastic wrap or dish cover to prevent skin from forming on curd. Refrigerate at least 8 hours. Use within one week.

Notes

Makes 32 servings

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