Strawberry Lemon Curd Recipes

STRAWBERRY LEMON CURD

Steps:

• In a medium saucepan, add in the sugar, salt, and cornstarch. Stir to combine.
• Add in the 3/4 cup of strawberry puree and lemon juice. Stir to combine.
• Once incorporated, put the saucepan over medium heat and let the mixture come up to a boil. Let it boil for 2 minutes. Whisk constantly to avoid burning.
• Add the egg yolks into a small bowl. Whisk to combine.
• Pour about 1/2 cup of the strawberry mixture into the egg yolks. Whisk immediately to avoid cooking the yolks. This is tempering the yolks.
• Add the tempered yolks into the saucepan with the strawberry mixture and whisk until incorporated.
• Let the strawberry lemon curd come back up to a boil, and let boil for 5 minutes until thickened.
• Remove the saucepan from the heat and add in the chilled butter and strawberry extract. Whisk until the butter is thoroughly incorporated.
• Pour the mixture into a bowl and cover with plastic wrap. Make sure the plastic wrap is sitting on top of the mixture so a skin doesn't form. Place into the fridge to chill and thicken up more.
• Store in the fridge. Use in desserts, as a spread, or just eat by the spoonful.

STRAWBERRY-LEMON CURD TART

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

STRAWBERRY LEMON CURD

Steps:

• Add the strawberries. lemon zest and water to a medium (2 quart) heavy-bottomed saucepan set over medium-high heat. Bring to a boil, lower heat and simmer until the berries soften and fall apart, about 5 to 7 minutes. Use a spoon to mash them a bit as they cook. Strain into a bowl through a fine mesh sieve, pressing pulp with a spoon. Make sure to scrape the puree on the underside of the strainer into the bowl. Allow puree to cool. Discard the pulp and rinse the saucepan and sieve.
• In a large bowl (or a stand mixer fitted with the paddle attachment), beat the butter and sugar until fully combined, about 2 min. Add the eggs and yolks one at a time, beating each until incorporated. On low, mix in the lemon juice, strawberry puree, salt and cornstarch. The mixture will look curdled, but it will smooth out as it cooks.
• Pour the mixture back into the saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Don't walk away or you will have lemony scrambled eggs. The curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and strain into a bowl through the rinsed sieve.
• Add curd to storage jars and allow to cool to room temperature before refrigerating. Curd will get thicker as it cools.

STRAWBERRY LEMON CURD

Steps:

• Add the strawberries, juice of both lemons and sugar to a high powered blender and blend on high until smooth and completely pureed. Pour the mixture into a saucepan placed over medium heat, and add the egg yolks and lemon zest. Whisk together until combined.
• Continuing whisking until the mixture just begins to bubble, then turn the heat down to medium-low and cook for about 15 minutes, whisking continuously, until the mixture begins to thicken up. When you stir it with a spoon, the curd should thickly coat the back of a spoon.
• Remove the curd from heat and whisk in the butter cubes until melted. Pour the curd into a heat-safe container and allow it to completely cool at room temperature, before placing it in the fridge to fully cool down and thicken up.

STRAWBERRY LEMON CREPE CAKE

Steps:

• For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
• Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
• Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
• Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
• To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
• When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.

STRAWBERRY LEMON CURD TART

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.

STRAWBERRY AND LEMON CURD PHYLLO BASKETS

Steps:

• For baskets: Preheat oven to 350°F.
• Place 1 phyllo sheet on work surface.
• Brush with butter.
• Sprinkle 2 tsp bread crumbs over.
• Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• End with fourth phyllo sheet and just butter this one.
• Cut out 12, 4-inch squares.
• Brush every other cup of 2, ½ cup muffin tins with melted butter.
• Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
• Bake until just golden-brown and crisp, about 10-12 minutes.
• Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
• For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
• Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
• Pour into bowl.
• Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
• Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
• Arrange remaining berries in petal pattern on top of curd.
• Garnish with mint.

LEMON-CURD STRAWBERRY TART

Steps:

• Make lemon curd:
• In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.
• Make shell:
• In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.
• Preheat oven to 375°F.
• On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.
• Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.
• Assemble tart:
• Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.
• Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.