A Calculated Whisk

Creative paleo and gluten-free recipes

Strawberry Curd

By 10 Comments

Have you made lemon curd yet?  Either way, you’re going to love this sweeter, pinker version.  I’m thinking you could put this on a dutch baby, pipe it inside some cupcakes, spread it on your toast, or drizzle it on some vanilla ice cream.
It’s easy to make, and tastes like spring in a jar!  What are you waiting for?
In case you’re not convinced, here are just a few delicious recipes you’ll be able to make with your strawberry curd:

No-Bake Strawberry Swirl Cheesecake Bars

Strawberry Creamsicle Sherbet 
Rest assured that it’s also fabulous just eaten by the spoonful.

Ingredients (adapted from this recipe on Lavender & Lovage; makes about 1 1/2 cups):

1/2 pound organic strawberries, hulled
Zest and juice of one organic orange
2 teaspoons lemon juice
Pinch of salt
1 cup sugar
8 tablespoons butter (1 stick), cubed
4 large eggs

In a food processor, puree the strawberries and orange zest until very smooth.

Heat water to a simmer in a double boiler or a saucepan.  In the top of the double boiler or a heatproof bowl, combine the puree, juices, salt, sugar, and butter.  Place the bowl on top of the pan of simmering water, making sure the bottom of the bowl isn’t actually touching the water.  Beat the eggs and add them to the bowl.  Cook, whisking constantly, until the curd comes together and thickens, about ten minutes.  When the curd is done, it will coat the back of a spoon.

(Full disclosure: my strawberry curd was that grayish-pink color that used to be trendy but was never appetizing.  I added a few drops of red food coloring and one drop of yellow to perk it up.)

Store in sterilized jars in the refrigerator for up to two weeks.

Comments

    • Becky says

      March 12, 2019 at 8:53 pm

      It might help a little, but I’ve made blood orange curd and it’s a pretty similar color! Something about making a custard with eggs and butter dulls the colors, I think. Cranberries do stay a bit more vibrant!

      Reply

  2. Bryan says

    November 20, 2016 at 8:04 pm

    I would suggest using a fine mesh strainer to separate out the strawberry seeds from the strawberry puree. Thank you for sharing 🙂 Your website title put a smile on my face, so I couldn’t resist wandering through.

    Reply

    • Becky says

      November 21, 2016 at 8:37 am

      You can definitely do that! I find that once it’s all pureed I don’t notice them, though, the same way that they don’t seem to bother anyone in smoothies. Glad you enjoyed my blog name–took a good stint of brainstorming to come up with, and many worse puns were considered!!

      Reply

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