Crafting Homemade Strawberry Curd

Why Strawberry Curd and What to Do With It

Curd, typically made with fruit juice or puree, eggs, sugar, and butter, is a versatile condiment beloved for its smooth texture and tangy flavor. While lemon curd may be the most well-known variety, strawberry curd offers a unique twist with its fruity sweetness. This homemade curd is a great way to use your fresh berries, and you can use it in countless ways and many desserts like:

• Cupcakes and Cake filling.
• Use it to make strawberry swirl cheesecake.
• Fill pre-baked mini tarts or tart shells. For shortcrust dough recipes, check out this Pate Sablee, Pate Sucree, and Pasta Frolla.
• Fold it into stabilized whipped cream and use it to fill some Cream puffs or Chocolate Cream Puffs.
• Use it to fill different types of donuts like Brioche Donuts, Chouxnuts, or Zeppole.
• Drizzle it over plain yogurt or ice cream.
• Use it to fill these Lemon Curd Cookies.
• Use it as a fruit dip.

Here are some more fruit curd recipes: Orange Curd, Blackberry Curd, Raspberry Curd, Lime Curd, and Meyer Lemon Curd.

Ingredients

Here are the basic ingredients for this easy recipe; the complete recipe, including measurements, is in the recipe card below.

• Fresh or frozen strawberries. Unlike blackberries and raspberries, the strawberry seeds are not an issue for this recipe and will dissolve when we process the strawberries and during cooking time.
• Sugar.
• Eggs. I am using a combination of whole eggs and egg yolks in this recipe. 
• Unsalted butter at room temperature.
• Lemon juice (optional for added acidity and brightness). The lemon juice does not add any lemony flavor but helps to bring out the strawberry flavor. To transform it into Strawberry Lemon Curd, add lemon zest for one lemon to the fruit juice.

Add a teaspoon of vanilla extract or vanilla bean to the strawberry purée for an additional layer of flavor.

Fresh vs. Frozen Strawberries

While fresh strawberries are ideal for their peak flavor and aroma, frozen strawberries can be a convenient alternative, especially during the off-strawberry season when fresh strawberries are expensive. Just be sure to thaw them before using, and remember that frozen berries may release more liquid during cooking, which could affect the consistency of your curd. Add an extra egg yolk or mix two teaspoons of cornstarch with the sugar to combat that.

How to Make Strawberry Curd

1. Puree the strawberries in a blender or food processor until smooth. 
2. Measure one cup of strawberry puree and mix in the lemon juice. In a separate medium bowl, mix the sugar and egg yolks.
3. Pour the fruit juice and egg mixture into a saucepan over medium heat.
4. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-10 minutes.
5. Remove from heat and gently stir in the butter.
6. Run the curd through a fine mesh strainer over a clean bowl.

Tips

• Whisk constantly and monitor the temperature closely while cooking to prevent the eggs from scrambling.
• If this is your first time making curd, it’s best to cook the mixture over medium-low heat or in a Double Boiler.
• Increase the butter amount by 2-6 tablespoons for a thicker strawberry curd recipe.
• For a thinner curd, reduce the butter amount by 2-3 tablespoons or increase the sugar amount to 150g (3/4 cup). 
• Use your leftover egg whites to make some meringue or angel food cake.
• Stir the mixture with a wooden spoon or a silicone spatula; metal spoons might contain aluminum, which can discolor the eggs. 

Storage and Yield

This recipe yields 1.5 cups, enough to fill a three-layer cake, a dozen cupcakes, and one eight or nine-inch tart shell. Homemade strawberry curd can be stored in an airtight container, such as a mason jar, in the refrigerator for up to five days. If you plan to keep it longer, you can freeze it for up to three months. Just be sure to thaw it in the refrigerator before using it.

Here are more fruity recipes you might enjoy

Blackberry Tiramisu, Mango Pound Cake, Italian Hangover Cake.

Print

Strawberry Curd Recipe

Creamy and smooth curd made with fresh or frozen strawberries.

Course Dessert

Cuisine American

Keyword strawberry curd

Prep Time 15 minutes

Cook Time 5 minutes

Servings 1.5 Cups

Author Dikla

Ingredients

• 4 Cups Fresh or frozen strawberries (see recipe note for using frozen fruit) (450g)
• 2 Tablespoons Lemon juice (From half a lemon) (30ml)
• 1/2 Cup Sugar (100g)
• 1 Large Egg at room temperature
• 4 Large Egg yolks at room temperature
• 6 Tablespoons Unsalted butter at room temperature cut into 1/4-inch pieces. (85g)

Instructions

1. Rinse the strawberries, cut the top, then process them in a food processor until smooth.

2. Measure one cup of strawberry puree, and then add the lemon juice.

3. Mix the egg and egg yolks into the sugar, in a separate bowl.

4. Pour the fruit juice and egg mixture into a medium saucepan and mix to incorporate.

5. Cook over medium or medium-low heat while constantly stirring with a wooden spoon until the mixture has thickened and it coats the back of a spoon.

6. Remove from the heat, and run it through a fine sieve over a clean bowl.

7. Add the butter to the warm curd and gently stir until the butter has melted.

8. Allow the curd to cool for about one hour at room temperature. Refrigerate for up to 5 days.

Recipe Notes

• If using frozen strawberries, add an extra egg yolk or mix one teaspoon of cornstarch with the sugar.
• Refrigerate the curd for up to five days.
• To freeze: mount the curd over a large piece of plastic wrap, cover it, place it in a plastic bag, and freeze it for up to four weeks.
• Increase the butter amount by 2-6 tablespoons for a thicker strawberry curd recipe. For a thinner curd, reduce the butter amount by 2-3 tablespoons or increase the sugar amount to 150g (3/4 cup).
• If using frozen strawberries, make sure to drain its access water, and add an extra egg yolk or mix two teaspoons of cornstarch with the sugar to combat that.