Strawberry Curd

Strawberries are finally in season locally, which means they’re once again affordable and fresh.  My four-year-old LOVES them, so they are always on-hand at our house this time of year.

I wanted something a little bit more sophisticated to serve with our Easter bunny cake, so I decided to try my hand at a strawberry curd.

2 cups fresh strawberry puree
9 egg yolks
1/2 cup sugar
4 tablespoons butter
juice from one lemon

1.  Heat puree in a saucepan over medium heat.

2. In a heat-proof bowl, whisk together egg yolks and sugar

3.  Once puree is hot, remove from heat and drizzle slowly into egg yolk mixture, whisking constantly.

4. Place bowl over pot of simmering water, creating a double boiler.  Stir constantly until mixture thickens, about five minutes.

5  Remove from heat, and whisk in butter one tablespoon at a time, being sure to fully incorporate before next addition.  Add lemon juice and stir to combine.

6. Chill thoroughly – it will thicken further as it cools.

7. Enjoy!

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