If you love sweet and tangy fruit flavors, then you will love this Homemade Strawberry Curd recipe. Made with fresh strawberries, it is the perfect addition to a toasted english muffin or as a topping to vanilla ice cream.
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❤️ Why you'll love it
Intense strawberry flavour: fruit curds have an intense fruit forward flavor that works great as a spread for muffins, toast, or biscuits.
Simple ingredients: you only need a handful of ingredients to make this easy recipe.
Treat for Strawberry Lovers: strawberry fans will love the intense fruit forward flavor of this strawberry curd!
🥘 Ingredients
Fresh strawberries: for the best juicy strawberries, choose to buy them in season at your local farmer's market.
Fresh limes: you will use the juice and zest of the limes.
🔪 Instructions
- Process strawberries in a food processor until smooth.
- Place strawberry puree in a fine mesh sieve and press the back of a spoon or rubber spatula to separate the strawberry pulp from the juice. Discard any solids left in the sieve.
- Transfer sieved strawberry puree to a medium saucepan. Add the granulated sugar and cornstarch in to the strawberry juice and whisk to combine.
- Whisk in lime juice until completely combined.
- Whisk whipped eggs into strawberry puree.
- Place double boiler over medium heat and bring to a boil, stirring constantly. Turn the heat down to a simmer and continue to cook strawberry mixture for 1 minute, stirring all the while.
- Transfer curd to a large storage container, place plastic wrap directly on top of curd to prevent a skin from forming on the surface of the curd as it cools. Cool to room temperature, then transfer to refrigerator until ready to serve.
- Refrigerate at least 8 hours before serving.
🥄 Equipment
Double boiler: or heatproof bowl that will fit inside a medium saucepan.
Food processor or blender
Tablespoon
Fine-mesh strainer
Hand whisk
Citrus reamer
🥫Storage
Refrigerate: store completely cooled strawberry curd in an airtight container up to 1 week.
Freeze: not recommended.
📖 Variations
- Substitute lemon juice and lemon zest for the lime.
- Use frozen strawberries in place of fresh berries.
- You can basically use any of your favorite fresh fruit in place of the strawberries. Try this with blackberries, raspberries, or blueberries.
- To add more intense flavor, add a teaspoon of strawberry extract.
💭 Tips
- Use a blender to blend the egg together completely before adding to the curd mixture. This will prevent any eggy lumps from cooking into the curd.
- For super smooth curd, press the curd through a fine mesh sieve again after cooking.
- When shopping for lemons or limes, be sure to purchase unwaxed lemons as you will also be using the zest of the fruit.
📚 Related Recipes
If you love fruit curd recipes, then this Meyer Lemon Curd is a must make!
Lemon Curd Swirl Cheesecake is a perfect springtime dessert for any special occasion.
You will love the intense strawberry flavor in these Strawberry Cupcakes made with fresh strawberries!
🍽 Serve with..
Serve in tart shells topped with whipped cream, as a dessert spread on english muffins, hot biscuits, or swirl a tablespoon or two if delicious strawberry curd into plain yogurt.
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📖 Recipe
Homemade Strawberry Curd
Equipment
- Double boiler , or heatproof bowl that will fit inside the medium saucepan.
- Food processor , or blender
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Ingredients
- 4 cups sliced fresh strawberries
- ⅓ cup sugar
- 2 tablespoons cornstarch
- ½ cup fresh lime juice
- zest or 1 lime
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons butter
Instructions
- Process strawberries in a food processor until smooth.
- Place strawberry puree in a fine mesh sieve and press the back of a spoon or rubber spatula to separate the strawberry pulp from the juice. Discard any solids left in the sieve.
- Transfer sieved strawberry puree to a medium saucepan. Add the granulated sugar and cornstarch in to the strawberry juice and whisk to combine. Whisk in lime juice until completely combined.Whisk whipped eggs into strawberry puree.
- Place double boiler over medium heat and bring to a boil, stirring constantly. Turn the heat down to a simmer and continue to cook strawberry mixture for 1 minute, stirring all the while.
- Transfer curd to a large storage container, place plastic wrap directly on top of curd to prevent a skin from forming on the surface of the curd as it cools. Cool to room temperature, then transfer to refrigerator until ready to serve.
- Refrigerate at least 8 hours before serving.
Megan says
Do you add the butter after removing the mixture from heat, like with lemon curd? I'm assuming yes. 🙂
Shelby says
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!
Chantel says
Can you freeze curd? This looks amazing!!
Shelby says
Hi Chantel, yes! You can freeze this for up to 1 year. When ready to eat, thaw in the refrigerator. Enjoy!
Gloria @ Homemade & Yummy says
What a GREAT idea. I have never thought of strawberry curd before. BRILLIANT!!
Shreyashi says
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.
Cheers!
Christie says
I love strawberry curd. Yours is so pretty. It would be perfect on our scones for Mother's Day.
Lisa | Garlic + Zest says
Well, this just sounds phenomenal! I want some with pound cake and fresh berries!
Claudia | Gourmet Project says
spring glory! can't wait to try it on pancakes! could it work?