Best 6 Strawberry Curd Recipes

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Indulge in a delightful culinary journey with our collection of strawberry curd recipes, a versatile and flavorful spread that elevates your breakfast, dessert, and snacking experiences. From the classic Strawberry Curd, a luscious and tangy delight, to the unique Strawberry Rhubarb Curd, which combines the sweetness of strawberries with the tartness of rhubarb, our recipes offer a symphony of flavors. Explore the zesty Lemon Strawberry Curd, where bright citrus notes complement the vibrant strawberry flavor, or venture into the tropical realm with the Coconut Strawberry Curd, a delightful fusion of creamy coconut and juicy strawberries. For a delightful twist, try the Strawberry Rose Curd, where delicate rose petals infuse the curd with a subtle floral aroma. Each recipe is carefully crafted to ensure a smooth, velvety texture and burst of strawberry goodness.

Here are our top 6 tried and tested recipes!

LEMON-CURD STRAWBERRY TART



Lemon-Curd Strawberry Tart image

Categories     Dairy     Dessert     Bake     Easter     Strawberry     Lemon     Gourmet

Number Of Ingredients 15

For lemon curd
1/2 cup sugar
5 tablespoons unsalted butter, cut into bits
2 large eggs, beaten lightly
1/4 cup fresh lemon juice
2 tablespoons freshly grated lemon zest
For shell
1 1/2 cups all-purpose flour
6 tablespoons confectioners' sugar
1 stick (1/2 cup) cold unsalted butter, cut into bits
3 tablespoons sour cream
1 large egg yolk
1/8 teaspoon vanilla
1 1/2 pints small strawberries (about 18), hulled
1/4 cup heavy cream

Steps:

  • Make lemon curd:
  • In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.
  • Make shell:
  • In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.
  • Preheat oven to 375°F.
  • On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.
  • Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.
  • Assemble tart:
  • Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.
  • Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.

STRAWBERRY LEMON CURD TART



Strawberry Lemon Curd Tart image

This is an elegant tart with a cookie like crust. make the curd and dough a day or two in advance and complete with beautiful strawberries glazed with jam.

Provided by MarieRynr

Categories     Tarts

Time 3h

Yield 10 serving(s)

Number Of Ingredients 13

2 large eggs
1/2 cup sugar
3 tablespoons fresh lemon juice
1/4 cup unsalted butter
1 1/2 teaspoons grated lemons, rind of
1 1/2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled,cut into 1/2 inch cubes
2 tablespoons chilled whipping cream (or more)
1 large egg yolk
1 1/2 quarts fresh strawberries, stem end of each cut flat
1/2 cup strawberry jam

Steps:

  • For curd; Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
  • Add butter and lemon peel.
  • Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.
  • Transfer to a small bowl.
  • Press plactic wrap onto surface of curd and chill at least 2 hours.
  • For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
  • Add butter; using on/off turn, blend until mixture resembles coarse meal.
  • Add 2 TBS cream and egg yolk.
  • Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
  • GAther dough into ball; flatten into a disk.
  • Wrap and chill 1 hour.
  • (Curd and dough can be made 2 days ahead, keep chilled) Roll out dough on lightly floured surface to 13 inch round.
  • Transfer dough to 9 inch diameter tart pan with removable bottom.
  • Trim overhang to 1/2 inch.
  • Fold overhang in and press firmly, dorming double thick sides.
  • Pierce crust all over with fork; refrigerate 1 hour.
  • Preheat oven to 400*F.
  • Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.
  • Cool crust completely on rack.
  • Spread curd in crust.
  • Stand berries in curd.
  • Strain jam into saucepan; warm briefly to thin.
  • Brush jam over berries.
  • Chill tart until glaze sets, at least 1 hour and up to 6 hours.
  • Release tart from pan and serve.

STRAWBERRY CURD



Strawberry Curd image

Make and share this Strawberry Curd recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 35m

Yield 3 cups

Number Of Ingredients 4

1 lb strawberry, washed, hulled & halved
3 1/2 ounces granulated sugar
4 tablespoons salted butter, roughly chopped
2 large eggs, beaten

Steps:

  • Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft.
  • Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
  • Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
  • Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
  • Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
  • Store in the refrigerator for up to 2 months.

STRAWBERRY RHUBARB CURD



Strawberry Rhubarb Curd image

This sweet and slightly tart curd makes a great topping for homemade biscuits, scones, waffles, or just buttered toast! You can adjust the sweetness or tartness to your liking, depending on how sweet or tart the fruit is that you are using.

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 20m

Yield 20

Number Of Ingredients 7

1 cup diced fresh rhubarb
½ cup diced fresh strawberries
3 tablespoons lemon juice
3 eggs
1 egg yolk
¼ cup sugar
2 tablespoons butter

Steps:

  • Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
  • Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
  • Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
  • Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
  • Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.

Nutrition Facts : Calories 34.9 calories, Carbohydrate 3.3 g, Cholesterol 37.8 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 18.1 mg, Sugar 2.9 g

STRAWBERRY AND LEMON CURD PHYLLO BASKETS



Strawberry and Lemon Curd Phyllo Baskets image

These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.

Provided by evelynathens

Categories     Pie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

4 phyllo pastry, thawed, covered with damp kitchen towel
1/3 cup butter, melted
6 teaspoons dry white breadcrumbs
1 cup sugar
3 large eggs
1 egg yolk
1/2 cup butter, cut into pieces
6 tablespoons fresh lemon juice
2 tablespoons lemon rind, grated
1 pint strawberry, hulled and sliced
fresh mint sprig

Steps:

  • For baskets: Preheat oven to 350°F.
  • Place 1 phyllo sheet on work surface.
  • Brush with butter.
  • Sprinkle 2 tsp bread crumbs over.
  • Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
  • Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
  • End with fourth phyllo sheet and just butter this one.
  • Cut out 12, 4-inch squares.
  • Brush every other cup of 2, ½ cup muffin tins with melted butter.
  • Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
  • Bake until just golden-brown and crisp, about 10-12 minutes.
  • Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
  • For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
  • Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
  • Pour into bowl.
  • Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
  • Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
  • Arrange remaining berries in petal pattern on top of curd.
  • Garnish with mint.

EGG-FREE STRAWBERRY CURD



Egg-Free Strawberry Curd image

Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.

Provided by thedailygourmet

Categories     Desserts     Fillings     Fruit Fillings

Time 15m

Yield 6

Number Of Ingredients 4

8 ounces strawberries, cleaned and stemmed
1 tablespoon sugar
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
  • Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.

Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 4 g

Tips:

  • Always use fresh strawberries for the best flavor. If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
  • Make sure the butter and eggs are at room temperature before you start cooking. This will help them blend together smoothly.
  • Don't overcook the curd. It should be thick and spreadable, but it shouldn't be grainy.
  • If you want a smoother curd, you can strain it through a fine-mesh sieve after it has been cooked.
  • Strawberry curd can be used in a variety of ways. You can spread it on toast, use it as a filling for cakes and pies, or even add it to ice cream.

Conclusion:

Strawberry curd is a delicious and versatile spread that can be used in a variety of ways. It's easy to make and only requires a few simple ingredients. So next time you have a craving for something sweet and tangy, give this recipe a try!

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