STRAWBERRY-LEMON CURD TART
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
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
EGG-FREE STRAWBERRY CURD
Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
- Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.
Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 4 g
STRAWBERRY RHUBARB CURD
This sweet and slightly tart curd makes a great topping for homemade biscuits, scones, waffles, or just buttered toast! You can adjust the sweetness or tartness to your liking, depending on how sweet or tart the fruit is that you are using.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
- Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
- Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
- Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
- Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 3.3 g, Cholesterol 37.8 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 18.1 mg, Sugar 2.9 g
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
STRAWBERRY CURD
Make and share this Strawberry Curd recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 35m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft.
- Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
- Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
- Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle.
- Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
- Store in the refrigerator for up to 2 months.
FRESH STRAWBERRIES WITH LEMON CURD
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
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.
BERRY CURD
I've always loved strawberries. Each time they're in season, I think of new and interesting ways to use them. I spoon this strawberry curd over just about everything, from waffles and pancakes to cake and ice cream. -Margo Zoerner, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds. , In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla., Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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