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!
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!)