Fresh Strawberries With Lemon Curd Recipes

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FRESH STRAWBERRIES WITH LEMON CURD



Fresh Strawberries With Lemon Curd image

This is a decadent and relatively low fat dessert that is such a treat for you and your guests if you want to share! Make sure to use the best ingredients for this for the best results. Please note that the total amount of strawberries is 3.5 cups - there are 2 amounts prepped differently. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/3 cup fresh lemon juice
2 tablespoons butter
3 1/2 tablespoons sugar
2 egg yolks, beaten
1/2 cup fresh organic strawberry, diced
1 1/2 tablespoons sugar
1 1/2 tablespoons water
3 cups fresh organic strawberries, hulled and sliced

Steps:

  • In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
  • Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
  • In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
  • Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.

LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  • To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

STRAWBERRY-LEMON CURD TART



Strawberry-Lemon Curd Tart image

Categories     Dessert     Bake     Strawberry     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

Curd
2 large eggs
1/2 cup sugar
3 tablespoons fresh lemon juice
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons grated lemon peel
Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) chilled whipping cream
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 small bowl. Press plastic 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 turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into 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, forming 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

LEMON CURD WITH BERRIES



Lemon Curd with Berries image

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

Provided by Nick Nutting

Categories     Bon Appétit     Dessert     Lemon     Lemon Juice     Berry     Strawberry     Blueberry     Blackberry     Raspberry     Summer     Spring     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 7

2 tablespoons finely grated lemon zest
1 cup fresh lemon juice
3/4 cup plus 1-2 tablespoons sugar
6 large eggs
Pinch of kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 cups mixed berries

Steps:

  • Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
  • Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
  • Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
  • Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
  • Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
  • Do Ahead
  • Lemon curd can be made 2 days ahead. Keep chilled.

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.

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Top Asked Questions

How do you mix lemon curd with strawberry cream?
Fold the lemon curd into remaining cream. Spoon half the strawberry-cream layer into eight 8-ounce glasses, spoon 2 tablespoons coulis over the cream in each glass, then spoon half the lemon curd over the coulis. Repeat this with remaining strawberry-cream, coulis and lemon curd-cream.
How do you make lemon curd at home?
To make the lemon curd: Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler. Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.
How do you Make Strawberry coulis?
To make strawberry coulis: Blend fresh strawberries and sugar until smooth. The amount of sugar you use will depend on the sweetness of the fruit. To make the lemon curd: Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler. Use a rubber spatula to stir the lemon curd until it starts to thicken.
How do you make a strawberry parfait with fresh strawberries?
Lemon Curd Parfait with Fresh Strawberries is just that. No baking, just layer and eat. It doesn’t get easier than this. Whip cream and place in the fridge until ready to use. Crush lady fingers and set aside. Wash and slice berries. If you want your berries sweeter, place in a bowl with sugar and mix. Get a serving glass.

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