Move over lemon curd, because strawberry curd is moving in! Ok, I really do love lemon curd... but wow does this strawberry curd ever impress! It has such a bright bold red colour with such an intense strawberry flavour! It is so perfect for summer and really celebrates strawberries in every way.

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this strawberry curd comes together in less than 20 minutes all in one saucepan.

• Fresh strawberry flavour - this wonderful curd is bursting with bold fresh strawberry flavour. It's so intense that you'll want to put it on everything!

• Tangy lemon strawberry curd - lemon and strawberries is such a wonderful combination! The most prominent flavour is strawberry of course, but it is enhanced by tangy lemon for a bright tanginess.

STEP BY STEP INSTRUCTIONS

This recipe is very simple! The hardest part is just chopping the strawberries!

• STEP 1). Cook strawberries. Place strawberries in medium saucepan. Without adding any liquid, cover and cook over medium to medium-low heat until soupy, 7-10 minutes (watch carefully so it does not stick or burn).

• STEP 2). Combine egg mixture. In a medium bowl, whisk together egg yolks, sugar and salt until well blended. Whisk in corn starch until smooth. Whisk in lemon juice.

• STEP 3). Add cooked strawberries. Gradually pour in hot strawberries and their liquid while whisking constantly until evenly combined.

• STEP 4). Cook the curd. Pour this mixture back into the saucepan and cook over medium-low heat for 5 minutes, stirring constantly with a rubber spatula. Increase heat to medium and continue cooking until it reaches a boil. Once boiling, cook for 1 minute longer while stirring constantly. The mixture will be thick.

• STEP 5). Chill. Pour curd into a clean bowl and place a piece of plastic wrap directly over the surface of the curd to prevent a film from forming. Refrigerate until thoroughly chilled, about 1 hour, then serve over ice cream or use as a filling for cakes and pastries!

EXPERT TIPS FOR STRAWBERRY CURD

• Cook over gentle heat. Over-heating will cause egg proteins to bond too tightly, squeezing water out from between them and give them a rubbery, lumpy texture. Patience is key when making curd and once egg proteins reach the correct temperature, they will set quickly so cook gently over medium-low heat to have better control over the process.

• Use fresh strawberries. Frozen strawberries can carry more water in the form of ice crystals which may affect the consistency of this curd.

• Cover with plastic. Place a piece of plastic wrap directly over the surface before chilling to prevent a skin from forming.

RECIPE FAQ?

What is strawberry curd?

Strawberry curd, like lemon curd, is a type of stirred custard made from a cooked, thickened egg mixture. In the presence of heat and acid, egg proteins begin to bond to one another, transforming the liquid mixture into a smooth thick mass. In order to do this, gentle cooking is necessary to minimize the possibility of curdling.

What do I serve with fresh strawberry curd?

This stuff is gold! It is delicious on almost anything, and my favourite way to serve it is over vanilla ice cream or in plain yogurt, or use it as a filling for tarts or between cake layers. I use it as a filling for my Strawberry Curd Chocolate Truffle Tarts in Scientifically Sweet debut cookbook!

What happens if I over-cook strawberry curd?

If you over-heat the strawberry curd, the egg proteins can coagulate and you will see little bits of cooked egg.

How does strawberry curd set?

The acid from strawberries and lemon juice helps to transform the ultimate structure of proteins (a process called denaturation) which unravels their natural folded structure so that their side chains are exposed to react with the surrounding environment. When this happens, the proteins begin to form bonds with each other, or coagulate, in a gentle way to form a continuous network of proteins with water held between them. This is what creates the thick and silky texture of citrus curds. 

If you love fruity desserts, check out these recipes!

Fresh Strawberry Curd

Christina Marsigliese

Bright and flavourful strawberry curd made from fresh strawberries and lemon juice. It's so incredibly delicious and perfect for Springtime when strawberries are at their best!

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Servings 1 cup

Ingredients

  

• 8 oz 227g hulled and quartered strawberries
• 2 large egg yolks
• ⅓ cup 65g granulated sugar
• pinch of salt
• 1 tablespoon 8g corn starch
• 3 tablespoon 45ml freshly squeezed lemon juice

Instructions

 

• Place strawberries in medium saucepan. Without adding any liquid, cover and cook over medium to medium-low heat until soupy, 7-10 minutes (watch carefully so it does not stick or burn); set aside.
• Meanwhile, in medium bowl, whisk together egg yolks, sugar and salt until well blended. Whisk in corn starch until smooth. Whisk in lemon juice, and then gradually pour in hot strawberries and their liquid while whisking constantly until evenly combined.
• Pour this mixture back into the saucepan and cook over medium-low heat for 5 minutes, stirring constantly with a rubber spatula. Increase heat to medium and continue cooking until it reaches a boil. Once boiling, cook for 1 minute longer while stirring constantly. The mixture will be thick.
• Pour curd into a clean bowl and place a piece of plastic wrap directly over the surface of the curd to prevent a film from forming. Refrigerate until thoroughly chilled, about 1 hour, then serve over ice cream or use as a filling for cakes and pastries!