Fresh Strawberry Curd

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We went strawberry picking.  Not that first time.  Again.  Because of course everyone needs to pick nearly 20 pounds of ripe and delicious strawberries over the course of a week and a half.

Needless to say, I’m scrounging out all the strawberry recipes I can find, so if you have any winners, pleeease send them my way.  This one is a winner for sure – creamy and bright with freshly picked strawberry flavor.  Oh, and I managed to pull it all together in the last 15 minutes before I had to wake K to go pick up N from his little preschool – in a single pot, no less.  Which means more time to actually enjoy the gorgeous summer weather with your many pounds of strawberries.

Strawberry Curd
adapted from here

3 cups strawberries
2 T lemon juice
1/2 cup sugar
3 eggs
4 T butter, cut in pieces

1. Hull strawberries and place them in a pot with lemon juice, sugar, and eggs.  Immersion blend everything together until smooth (make sure the blade and side holes are completely submerged – you may need to tip contents to the side to do this – so that it doesn’t splatter.  You could also put everything in a blender, but, well, more bowls!).

2. Heat pot and contents over medium heat, constantly stirring.  When liquid has warmed, add in butter.  Continue to stir constantly until mixture has thickened enough to coat the back of a spoon.  Let cool and pour into mason jars to store in the refrigerator.

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