If you can run your finger along the back of a spoon coated with the strawberry curd and the 'track' stays, it's time to remove it from the heat.
When I decided to make this Strawberry Curd, I used my stand-by lemon curd recipe, just swapping strawberry puree for the lemon juice. To say that I was underwhelmed would be an understatement. Not only was the first taste on my tongue egg yolk, but the bright strawberry color faded to a dull pinkish/beige-ish color that I found completely unappealing.
The challenge was finding a balance between enough egg to help the strawberry puree set up to curd consistency, but not too much that I ended up with ‘egg yolk curd!’ In my experimenting, I finally realized that the strawberry was just not a strong enough flavor to overcome the egg yolks.
As I was noodling ways to up the strawberry flavor, I quickly considered and discarded added strawberry extract. And that’s when I had my McGyver moment…strawberry powder! I had made and used raspberry powder for my Raspberry Macarons and knew that not only was it easy to make, but it really made a big impact on both flavor and color.
Strawberry curd is the perfect filling for strawberry tarts. Recipe on the blog.
- 2 cups
- Prep time: 2 Minutes|Cook time: 15 Minutes|Total time: 17 Minutes
- Combine lemon juice, sugar, salt, and eggs.
- Pour strawberry puree, powdered strawberries, and egg mixture into a wide-bottomed saucepan and whisk to combine.
- Place saucepan over medium heat and whisk almost continuously, until thickened, about 10-15 minutes.
- Once the curd has the consistency of sour cream and you can run your finger through the back of a spoon coated with the curd and see the finger track, remove it from the heat.
- Stir in the butter and mix until fully incorporated.
- Let it cool slightly and press a piece of plastic wrap onto the surface.
- Refrigerate until cool and ready to use.
- Keep in the refrigerator for up to 2 weeks.
- For Strawberry Powder:
- Place 1 ounce of dehydrated strawberries into blender and blend for about 1 minute until it is in powder form. Place the powder in a fine-meshed sieve and shake and stir to separate the seeds from the powder. Discard the seeds. 1 ounce of dehydrated strawberries will make approximately 4 tablespoons of powder.
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