Strawberry Lemon Curd
By: Miranda Couse
Published: Sunday, June 4, 2017 - 9:17am

Ingredients




1 cup granulated sugar
pinch of salt
2 T. cornstarch
3/4 cup fresh strawberry puree
1/4 cup fresh lemon juice
3 egg yolks
2 T. butter, chilled
1/2 tsp. strawberry extract

Preparation

1 In a medium saucepan, add in the sugar, salt, and cornstarch. Stir to combine. 2 Add in the 3/4 cup of strawberry puree and lemon juice. Stir to combine. 3 Once incorporated, put the saucepan over medium heat and let the mixture come up to a boil. Let it boil for 2 minutes. Whisk constantly to avoid burning. 4 Add the egg yolks into a small bowl. Whisk to combine. 5 Pour about 1/2 cup of the strawberry mixture into the egg yolks. Whisk immediately to avoid cooking the yolks. This is tempering the yolks. 6 Add the tempered yolks into the saucepan with the strawberry mixture and whisk until incorporated. 7 Let the strawberry lemon curd come back up to a boil, and let boil for 5 minutes until thickened. 8 Remove the saucepan from the heat and add in the chilled butter and strawberry extract. Whisk until the butter is thoroughly incorporated. 9 Pour the mixture into a bowl and cover with plastic wrap. Make sure the plastic wrap is sitting on top of the mixture so a skin doesn't form. Place into the fridge to chill and thicken up more. 10 Store in the fridge. Use in desserts, as a spread, or just eat by the spoonful.

About

Strawberry Lemon Curd - fresh pureed strawberries and lemon juice make the perfect filling. It's sweet and is a delicious spring flavor to put in your cookies, cakes, and cupcakes!