Strawberry Curd Recipe – Learn Like a Pro : There is a strong strawberry flavor to this delectable strawberry curd. It’s tasty, creamy, and ideal for breakfast or as a cake filling. This delicious fruit curd is a great way to use the abundance of strawberries you have on hand or even as a means to avoid throwing them away if you have never made strawberry curd before.
Strawberry Curd Recipe – Learn Like a Pro
Ingredients
- 1 pound (454 grams) fresh strawberries
- 1/2 cup (100 grams) sugar
- 2Â (100 grams) whole large eggs
- 4Â (80 grams) large egg yolks
- 3 Tbsp lemon juice
- 1/4 tsp salt
- 5 Tbsp (70 grams) unsalted butter room temperature
Instructions
Near the stove, set up a medium-sized heat-resistant bowl with a fine-mesh strainer.
Take off the strawberries’ stems. Chop the strawberries coarsely and add them, along with the sugar and lemon juice, to a 4-quart pot. After bringing the strawberries to a boil, turn down the heat to medium. Simmer the berries until they decrease to 1 and a quarter cups, stirring from time to time. Approximately seven minutes.
Smash the strawberries or puree them entirely with an immersion blender if there are any remaining chunks. Try the strawberries and adjust the sweetness with extra sugar if desired. When the curd reaches the right sweetness, add extra sugar two teaspoons at a time, being cautious not to add too much.
Allow the blend to reach room temperature. Add the salt, egg yolks, and entire eggs. Whisk the eggs and strawberries together.
Cook over medium heat, whisking continually, for about 10 to 12 minutes, or until it begins to thicken and reaches about 190 degrees F. The finished mixture will thicken slightly more in the refrigerator than it would in a regular lemon curd.
Take the saucepan off of the burner and gradually add the butter, stirring it in after each spoonful until it is well incorporated. To get the solids out of the curd, strain it into a basin.
Cover the strawberry curd with plastic wrap, pressing it gently onto the curd’s surface to prevent the formation of a skin as it cools. To cool the curd, place it in the fridge for at least four hours, but better overnight. As it cools, the curd will get thicker.
Store the curd in the refrigerator for up to 3 weeks.
Nutrition
- Calories:Â 701kcal
- Carbohydrates:Â 71g
- Protein:Â 13g
- Fat:Â 43g
- Saturated Fat:Â 23g
- Polyunsaturated Fat:Â 4g
- Monounsaturated Fat:Â 13g
- Â Trans Fat:Â 1g
- Cholesterol:Â 630mg
- Sodium:Â 377mg
- Potassium:Â 480mg
- Fiber:Â 5g
- Sugar:Â 62g
- Vitamin A:Â 1660IU
- Vitamin C:Â 142mg
- Calcium:Â 118mg
- Iron:Â 3mg
HOW TO MAKE STRAWBERRY CURD
First hull (remove the green top) and cut up the strawberries. If using ripe local berries you can leave the pieces large as they will easily cook down into a nice puree. If using berries that slightly underripe (i.e. white centers) or a little firm cut them into smaller pieces so they cook down easier.
Place the strawberries, the sugar and the lemon juice and in a 4 quart saucepan, Bring the mixture to a boil, reduce the heat to medium and cook the strawberries until they have broken down, are soft and some of the liquid is reduced. You may need to use a potato masher or stick blender if large piece remain.
Strawberries should be measured into a heat-resistant measuring cup. One and a half cups of strawberry puree should be served. Cool until the strawberries are just starting to get warm. Transfer the combination of strawberries back into the pot. If the mixture seems too sour or you would prefer it sweeter, taste it and add additional sugar.
Whisk together the egg yolks and whole eggs after adding them. Cook until the curd thickens and reaches 185°F over medium heat. Take it off the stove and slowly whisk in one tablespoon of unsalted butter at a time.
Pass the curve via a sieve with fine mesh and transfer it to a bowl. Place plastic wrap over the curd’s surface and chill it right away. Store in the refrigerator for at least two hours, or until solid and well-chilled.
