can have it year round!
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!
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!
You start with just 4 cups of strawberries and puree them until smooth.
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.
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.
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.
Store in an airtight container in the refrigerator for up to 1 week.
Pin it! Homemade Strawberry Curd
Homemade Strawberry Curd
can have it year round!
As an Amazon Associate I earn from qualifying purchases.
- 4 cups sliced fresh strawberries
- ⅓ cup sugar
- 2 tablespoons cornstarch
- ½ cup fresh lime juice
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons butter
- Process strawberries in a food processor until smooth.
- Place puree in a sieve and press with a spoon or rubber spatula to push the juice through the sieve.
- This will remove the pulp and seed from your berry juice.
- Transfer puree to a saucepan that has granulated sugar and cornstarch in it. Whisk to combine. Add lime juice and whisk until combined.
- Place eggs in a separate mixing bowl. Whisk until well combined. Whisk eggs into strawberry puree.
- 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.
- Transfer to a large storage container to cool. Cover with plastic wrap or dish cover to prevent skin from forming on the curd. Refrigerate at least 8 hours. Use within one week.
Do you add the butter after removing the mixture from heat, like with lemon curd? I'm assuming yes. 🙂
Oops, my bad! Yes, you do. I'm fixing my post right now! Thank you for letting me know I missed that in the directions!
Can you freeze curd? This looks amazing!!
Hi Chantel, yes! You can freeze this for up to 1 year. When ready to eat, thaw in the refrigerator. Enjoy!
Gloria @ Homemade & Yummy
What a GREAT idea. I have never thought of strawberry curd before. BRILLIANT!!
Shelby, coming from a fellow cat lover, I have to say, you cannot expect one to see a recipe if you share such gorgeous cat pictures. I am smitten with that paw. Steady!
And now to the strawberry curd. Such a great idea. I wonder after finishing bottles after bottles of lemon curd why on earth it never struck me that I could make curd out of other fruits. Well thank you. You have opened my eyes to new possibilities. 🙂
Have you tried using this curd in tart fillings? Or do you suppose I should just stick to using it as a topping or preserve.
I love strawberry curd. Yours is so pretty. It would be perfect on our scones for Mother's Day.
Lisa | Garlic + Zest
Well, this just sounds phenomenal! I want some with pound cake and fresh berries!
Claudia | Gourmet Project
spring glory! can't wait to try it on pancakes! could it work?