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Strawberry Curd Recipe

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4.3 from 12 reviews

This Strawberry Curd is a luscious, tangy spread made with fresh strawberries, sugar, lemon juice, and vanilla, thickened with egg yolks and cornstarch, then enriched with butter. Its silky texture and vibrant flavor make it perfect as a topping for toast, filling for pastries, or a delightful dip.

  • Total Time: 20 minutes plus 6-8 hours chilling
  • Yield: 8 servings

Ingredients

Fruit Base

  • 3 cups sliced fresh strawberries
  • 1 tablespoon fresh lemon juice

Thickening & Sweetening

  • 1/2 cup sugar
  • 2 tablespoons cornstarch

Flavoring

  • 3 vanilla beans (seeds only) or 1 teaspoon vanilla extract

Binding & Enriching

  • 4 large egg yolks
  • 3 tablespoons unsalted butter

Instructions

  1. Puree the Strawberries: Place the sliced fresh strawberries in a food processor or blender and blend until smooth. Press the strawberry puree through a fine mesh sieve over a medium bowl to remove seeds, discarding the seeds.
  2. Combine Ingredients: In a medium saucepan over low-medium heat, add the sugar and cornstarch. Gradually whisk in the seed-strained strawberry puree, vanilla bean seeds (or vanilla extract), and fresh lemon juice until smooth and well combined.
  3. Incorporate Egg Yolks: Whisk the 4 large egg yolks into the strawberry mixture. Increase the heat to medium and bring the mixture to a boil, whisking constantly to prevent curdling. Continue cooking and whisking for 1 minute until the mixture thickens.
  4. Add Butter: Remove the saucepan from heat and immediately whisk in the unsalted butter until fully melted and smoothly incorporated, creating a rich texture.
  5. Refrigerate the Curd: Transfer the warm strawberry curd to a container and place plastic wrap directly on its surface to prevent a skin from forming. Chill the curd in the refrigerator for 6 to 8 hours or until fully set and cold.
  6. Serve: Enjoy the strawberry curd as a spread on toast or scones, a filling for cakes and pastries, or as a dip for fresh fruit. Store leftovers refrigerated in an airtight container.

Notes

  • Use very fresh, ripe strawberries for the best flavor.
  • If vanilla beans are unavailable, substitute with 1 teaspoon pure vanilla extract.
  • Constant whisking during cooking is essential to prevent eggs from scrambling.
  • Placing plastic wrap directly on the curd surface stops a film from forming as it cools.
  • Curd can be stored refrigerated for up to one week.
  • For a smoother texture, double strain the puree before cooking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Spread
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/strawberry-curd-recipe/