Strawberry Curd

By zircon50

Ingredients

• 1 lb strawberries
• 1 Tbsp lemon juice
• 1/2 cup sugar
• 2 Tbsp cornstarch
• 2 Tbsp all-purpose (plain) flour
• 1/4 tsp fine salt
• 3 large egg yolks
• 2 Tbsp unsalted butter, softened

Preparation

Step 1

Wash, hull and roughly chop the strawberries and place them in a small, heavy-based saucepan along with the lemon juice.

Heat on medium-low, stirring occasionally, for about 20 minutes or so, until the fruit has broken down and is easily squashed.

Remove from heat and purée with a stick blender, blender or food processor. Set aside to cool a bit.

In the top pan of a double boiler or in a nonreactive saucepan, whisk together the strawberry puree, sugar, cornstarch, flour, salt and egg yolks until smooth.

Set the top pan over but not touching simmering water in the bottom pan, or place the saucepan on very low heat. Cook, stirring constantly with a silicone spatula or wooden spoon, until the mixture is warmed through, just a couple of minutes.

Begin adding softened butter a little at a time, stirring each addition until blended before adding more.

Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a clear path, about 5 minutes more. Remove the pan from the heat.

Press the curd through a fine-mesh strainer set over a stainless steel, ceramic or glass bowl. Cover with a piece of plastic wrap pressed to the surface and refrigerate until chilled.