Incorporating 1/4 cup of pureed strawberries into this curd gives it the prettiest pink hue and just a touch of berry sweetness. To preserve the curd, process it in sterilized jars in a hot water bath for 15 minutes. Processed curd will keep for up to three months on the shelf. Otherwise, store it in jars in the refrigerator for up to two weeks. Try it on biscuits, muffins, toast, or ice cream.
Strawberry Lemon Curd
About This Recipe
|Yield:||Makes 11/2 cups, or three 4-ounce jars|
|Special equipment:||candy thermometer, blender|
|This recipe appears in:||Preserved: Strawberry Lemon Curd|
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- zest from 3 lemons
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/4 cup sliced fresh strawberries
- 5 large egg yolks
In a large bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined.
Combine the lemon juice and strawberries in a blender and blend until smooth. Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.
Transfer the mixture to a medium-sized, heavy-bottomed pot. Cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170° on a candy thermometer.
Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store in the refrigerator for up to two weeks.