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Strawberry Curd
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5 from 14 votes

Strawberry Curd

This is a delicious fruit curd that is perfect as an ice cream topping or a yummy addition to your strawberry shortcake. Yummy, cool, creamy and full of strawberry goodness.
Prep Time20 mins
Cook Time20 mins
Chilling Time4 hrs
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: English
Servings: 2 cups
Calories: 701kcal

Ingredients

  • 1 pound (454 grams) fresh strawberries
  • 1/2 cup (100 grams) sugar
  • 2 (100 grams) whole large eggs
  • 4 (80 grams) large egg yolks
  • 3 Tbsp lemon juice
  • 1/4 tsp salt
  • 5 Tbsp (70 grams) unsalted butter room temperature

Instructions

  • Place a medium-sized heat proof bowl with a fine mesh strainer near the stove.
  • Remove the stems from the strawberries. Coarsely chop the strawberries and place them in a 4-quart saucepan with the sugar and lemon juice. Bring the strawberries to a boil and then reduce to medium heat. Cook the berries, stirring occasionally until they're reduced to 1-3/4 cups. About 7 minutes.
  • If there are any pieces of strawberry left smash the strawberries or use a stick blender to completely puree them. Taste the strawberries and add more sugar if you want it a little sweeter. Add additional sugar 2 tablespoons at a time.
  • Cool the mixture to room temperature. Add the whole eggs, and egg yolks and salt. Whisk to combine the eggs and strawberries.
  • Cook over medium heat, whisking constantly until it starts to thicken and reaches about 190 degree F, about 10-12 minutes. The final mixture will not be as thick as a traditional lemon curd, but will thicken a little more after it is refrigerated.
  • Remove the pot from the heat, add the butter one tablespoon at a time, whisking after each addition until the butter is thoroughly combined.  Strain the curd into a into a bowl to remove the solids.  Cover with plastic wrap by lightly pressing the plastic wrap onto the surface of the strawberry curd to keep a skin from forming as it cools.  Place the curd in the refrigerator to cool for at least 4 hours, preferably overnight. The curd will thicken as it cools.
  • Cover with plastic wrap by lightly pressing the plastic wrap onto the surface of the strawberry curd to keep a skin from forming as it cools.  Place the curd in the refrigerator to cool for at least 4 hours, preferably overnight. The curd will thicken as it cools.
  • The curd is good for up to 3 weeks in the refrigerator.

Nutrition

Calories: 701kcal | Carbohydrates: 71g | Protein: 13g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 630mg | Sodium: 377mg | Potassium: 480mg | Fiber: 5g | Sugar: 62g | Vitamin A: 1660IU | Vitamin C: 142mg | Calcium: 118mg | Iron: 3mg