Easy homemade strawberry curd is rich, creamy, delicious, and made with basic ingredients! It’s best when spread on toast, in between fluffy cake layers, or as a topping on your favorite desserts.
Anytime I find myself with an abundance of in-season strawberries, curd, and strawberry jam are my go-to’s! This is such an easy recipe (no double boiler needed) and so versatile. The last time I made creamy lemon curd, I was able to use it in a lemon tart and strawberry lemon cupcakes. Heads up, you will have leftover egg whites, but don’t toss them! Instead, make a half batch of coconut macaroons or easy meringue cookies.
Smear a spoonful of strawberry curd on buttermilk scones, strawberry scones, breakfast crepes, or over crusty Dutch oven bread. It’s also tasty with zucchini pancakes and grain-free waffles.
What do I Need for this Recipe?
🍓 Ingredients:
- fresh strawberries – red ripe strawberries will give the curd the deepest color.
- white sugar – adds more sweetness
- lemon juice – intensifies the natural flavor of the strawberries
- whole eggs and egg yolks – what thickens fruit curd recipes
- salted butter – unsalted butter can be used as well.
Optional Garnish:
This delicious strawberry curd can be smothered on hot biscuits, used as a cake filling, spread over toast, as a dessert spread on bagels or English muffins, in tart shells topped with whipped cream, drizzle over vanilla ice cream, or as a topping with plain yogurt.
Equipment Needed:
- Blender or food processor
- fine-mesh strainer
Variations and Substitutions:
- Frozen strawberries – During strawberry season, we recommend using fresh berries (like from the local farmer’s market)! However, if you choose to use frozen be sure to thaw them completely and remove as much moisture as you can.
- Vegan strawberry curd – Omit the eggs and egg yolks, substitute vegan butter, and use 3 tablespoons of cornstarch in place of the eggs.
- Peach curd – follow this same recipe and swap the strawberries for peaches.
- Strawberry lemon curd – add a little more lemon and lemon zest from 1 lemon.
🔪 Instructions:
PREP: Prep the berries by rinsing, drying, and cutting the tops off.
Step 1: Roughly chop, then place strawberries in a blender or food processor and puree.
Step 2: Transfer the strawberry puree to a saucepan, then add the sugar and lemon juice. Cook over medium-low heat and simmer for 10 minutes. Stir regularly until the mixture is reduced by half.
Step 3: Use a silicone spatula or wooden spoon to press the strawberry mixture through a fine mesh strainer into a large bowl or saucepan.
Step 4: Once the mixture has cooled, add it to a saucepan. Whisk in the eggs and egg yolks.
Pro Tip: I used the same saucepan, but washed it while the strawberry mixture cools.
Step 5: Cook on medium to medium-low heat until the curd thickens while stirring constantly.
Step 6: Remove from the heat and whisk the butter cubes into the egg mixture.
Step 7: After the butter melts, transfer it to a heatproof bowl or mason jar. Press plastic wrap onto the surface of the curd to prevent it from forming skin while cooling.
SERVE: Cool the curd to room temperature, then chill for at least 1 hour before using. Once it has cooled, the plastic wrap can be removed. Serve with your favorite desserts, on toast, or use it as a filling!
- When picking local strawberries look for those that have a natural shine, are bright red, and have a fresh green top.
- If you using this strawberry curd recipe as a cake filling, once it has chilled transfer it to a piping bag so it’s easier.
- After the initial cooking time taste the strawberry mixture, you may want to add more sugar.
- Because we are heating the eggs and strawberry mixture at room temperature, they will not scramble.
- Do not add the eggs until the strawberry mixture has cooled.
- There will be some foaming while making the curd. As it thickens and we add the butter, the foam will settle to the bottom of the bowl and will be eliminated after cooking.
- If your strawberries do not have a ton of flavor you can use a drop or two of strawberry extract.
FAQs
Keep the curd in a container or mason jar with an airtight lid for up to a week in the refrigerator or in the freezer for 2 months.
Fruit curd is a creamy and tangy spread made with fruit juice or whole fruits, eggs, sugar, and butter.
Yes, fruit curds should be refrigerated. Since fruit curd contains eggs and butter, both of which can spoil when left at room temperature
More Recipes for Strawberry Lovers
Strawberry Curd
Ingredients
- 1 pound fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 large eggs
- 3 large egg yolks
- ½ cup salted butter cut into 1 tablespoon pieces
Instructions
- Rinse, de-stem, and roughly chop strawberries. Place 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 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 into 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 6-8 minutes, whisking constantly until 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.
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