Strawberry Curd

2 cups
17 min

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.

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.

Strawberry curd is the perfect filling for strawberry tarts. Recipe on the blog.

Recipe details
  • 2  cups
  • Prep time: 2 Minutes Cook time: 15 Minutes Total time: 17 min
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  • 2 cups strawberry puree
  • 2-3 tablespoons powdered strawberries made from dehydrated strawberries (see below)
  • 1/4 - 1/2 cups sugar
  • 2 tablespoons lemon juice (preferably fresh)
  • 6 large egg yolks
  • Pinch of salt
  • 1 stick of butter, cut into 8 pieces

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.
Lynn @ Nourish and Nestle
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