Homemade Strawberry Curd
This recipe makes exactly the amount you need for six cakes!
Ingredients
Scale
- 1/2 pound frozen strawberries, chopped
- 1/4 cup sugar
- 1 whole large egg
- 2 large egg yolks
- 1 1/2 tablespoons fresh lemon juice
- pinch of salt
- 2 1/2 tablespoons butter, diced and at room temperature
Instructions
- In a medium saucepan, combine the strawberries, sugar, and lemon juice.
- Bring to a boil, then reduce to medium heat. Cook the berries occasionally and stir until reduced to about 3/4 to one cup, about 10 minutes.
- Transfer to a bowl and use an immersion blender to blend until smooth. Let cool to room temperature.
- Then whisk in the egg and egg yolk, and salt.
- Return to the saucepan and cook over medium heat, whisking continuously until it thickens. It takes about 5 minutes.
- Remove from the heat and add the butter, whisking until combined.
- Cover with plastic wrap, pressing against the surface of the curd. This will prevent skin from forming as the curd cools.
- The curd thickens more as it cools.
- Store in the refrigerator.