Homemade Strawberry Curd

Homemade Strawberry Curd for Strawberry Lava Cakes

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5 from 7 reviews

This recipe makes exactly the amount you need for six cakes! 


  • 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


  1. In a medium saucepan, combine the strawberries, sugar, and lemon juice.
  2. 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.
  3. Transfer to a bowl and use an immersion blender to blend until smooth. Let cool to room temperature.
  4. Then whisk in the egg and egg yolk, and salt.
  5. Return to the saucepan and cook over medium heat, whisking continuously until it thickens. It takes about 5 minutes. 
  6. Remove from the heat and add the butter, whisking until combined. 
  7. Cover with plastic wrap, pressing against the surface of the curd. This will prevent skin from forming as the curd cools. 
  8. The curd thickens more as it cools.
  9. Store in the refrigerator.