Strawberry curd

strawberry curd 2

I try whenever I can to go to the farmers’ market to buy my fresh produce. There’s something to be said about eating seasonal fresh fruit and vegetables. I could rant a bit about how modern farming and storage practices means fresh food just doesn’t taste as good as when I was a child, but I won’t. Of course, good locally-grown produce is something to be cherished and when fresh food is in season, it can be bountiful and ridiculously cheap. And so I found myself with punnets of strawberries at prices too good to pass by.

I never thought of making a curd from strawberries. 

Strawberry curd is a great way to use up excess strawberries and this curd can be used in tarts (like below), for macaron fillings and on pancakes etc. It’s also a great way to turn greenhouse strawberries (that tend to be large and not particularly flavourful) into something more palatable. Just adjust sugar and lemon juice to taste!

strawberry curd tart

Strawberry curd tart

Strawberry curd

  • Difficulty: moderate
  • Print

Makes: about 275 ml


  • 120 g strawberry puree (see instructions below)
  • ½ teaspoon vanilla paste
  • 2 tablespoons lemon juice
  • 85 g unsalted butter
  • 25 g caster sugar
  • 2 egg yolks
  • Pink food colouring paste


  • To make the strawberry puree, take a punnet of fresh strawberries and hull and roughly chop. Place strawberries in a pot on the stovetop over a medium heat for five minutes until very soft, then pass through a sieve to remove seeds.
  • Heat strawberry puree, lemon juice, vanilla and butter over a low heat until everything is melted and steaming, but not boiling.
  • In a heatproof bowl, whisk the egg yolks and sugar until pale and creamy.
  • Pour the strawberry mixture over the egg mixture, while continuing to whisk until everything is incorporated and smooth.
  • Return to the stovetop over a medium heat and cook until the curd has thickened.
  • Add a little pink food colouring (if desired) to make the curd a nice vibrant pink.
  • Sieve to remove any bits and pour into a sterilized jar (sterilize a clean glass jar by pouring in boiling water and letting it sit for ten minutes, or sterilize jar and a metal lid in oven at 180°C for ten minutes).
  • Store in fridge for up to two weeks, or freeze for a lot longer.


  • This makes quite a soft curd, though it will harden a little in the fridge.
  • Reduce the amount of lemon if you prefer a sweeter curd.
  • To make a strawberry curd tart, follow this recipe for passionfruit curd tart (replacing the passionfruit curd with strawberry curd!)

strawberry curd 1



3 thoughts on “Strawberry curd

  1. Pingback: Hazelnut chocolate meringue torte with strawberries | short and sweet

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