Strawberry Lemon Curd

Learn how to make this easy recipe for strawberry lemon curd. The beautiful silky curd is tart and sweet and the most beautiful color of pink!

📝 Ingredients

• 2 teaspoons lemon zest, finely grated, optional- use if you want a very tart curd
• 170 grams (3/4 cup, 180 milliliters) lemon juice, fresh is preferred over bottled, you will need about 3 large or 4 small lemons
• 8 ounces (1 1/2 cups) whole strawberries, fresh or frozen
• 145 grams (8 large) egg yolks
• 38 grams (5 tablespoons) cornstarch, *optional- use if you want a curd that will be firm and sliceable once chilled
• 267 grams (1 1/3 cups) granulated sugar
• 1/4 teaspoon kosher salt
• 85 grams (6 tablespoons) unsalted butter, cubed

👨‍🍳 Instructions

1. 1Optional: Use a microplane to remove the zest...: Optional: Use a microplane to remove the zest from one of the lemons and measure out 2 teaspoons. This will give you a very tart curd, and you can skip this step if you want it to be more mild.
2. 2Juice the lemons (if using fresh) and measure...: Juice the lemons (if using fresh) and measure out 170 grams (¾ cup).
3. 3Rinse and remove leaves from strawberries (8 ounces,...: Rinse and remove leaves from strawberries (8 ounces, 1 ½ cups). Place in a blender and add the lemon juice and zest (if using). Pulse and blend until completely smooth.
4. 4Whisk the egg yolks (145 grams, 8 large)...: Whisk the egg yolks (145 grams, 8 large) together in a medium bowl and set aside.
5. 5In a medium saucepan, whisk the cornstarch (38...: In a medium saucepan, whisk the cornstarch (38 grams, 5 tablespoons) if using, sugar (267 grams, 1 ? cups), salt (¼ teaspoon) and strawberry lemon puree together.
6. 6Heat over medium heat, whisking continuously, until the...: Heat over medium heat, whisking continuously, until the mixture comes to a boil and thickens.
7. 7Once the mixture has boiled for about 1...: Once the mixture has boiled for about 1 minute and has thickened, temper the egg yolks by slowly streaming in about a third of the hot liquid while whisking continuously.
8. 8Add the egg yolk mixture into the pot...: Add the egg yolk mixture into the pot with the rest of the hot liquid and continue heating on medium low heat while whisking continuously. When the mixture comes back to a boil, cook for about 3 minutes longer.
9. 9Pour the curd through a fine mesh sieve...: Pour the curd through a fine mesh sieve into a bowl. Add the butter (85 grams, 6 tablespoons) and whisk to combine.
10. 10If not using immediately, place a piece of...: If not using immediately, place a piece of plastic wrap right on top of the curd to prevent a film from forming. Allow to cool down to room temperature then store in an airtight container in the refrigerator for up to 1 week.