Strawberry Curd Recipe

Creamy and smooth curd made with fresh or frozen strawberries.

Course Dessert

Cuisine American

Keyword strawberry curd

Prep Time 15

Cook Time 5

Servings Cups

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)

Rinse the strawberries, cut the top, then process them in a food processor until smooth.
Measure one cup of strawberry puree, and then add the lemon juice.
Mix the egg and egg yolks into the sugar, in a separate bowl.
Pour the fruit juice and egg mixture into a medium saucepan and mix to incorporate.
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.
Remove from the heat, and run it through a fine sieve over a clean bowl.
Add the butter to the warm curd and gently stir until the butter has melted.
Allow the curd to cool for about one hour at room temperature. Refrigerate for up to 5 days.

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.