Strawberry-Lemon Curd

Strawberry Lemon Curd | toni woo + food

Sweet and tangy, Strawberry-Lemon Curd evokes images of afternoon tea and scones.  I, however, love it as a filling for cupcakes and this recipe is brimming with freshness.  Adapted from the Hungry Cravings blog, I added cornstarch for a thicker texture and honey for extra sweetness.


14        oz. fresh strawberries

2          eggs

3          egg yolks

1/3       c. sugar

3          Tbsp. unsalted butter

1          Tbsp. freshly squeezed lemon juice

2          tsp. cornstarch

2          tsp. honey


Dice the strawberries then process in a food processor until pureed.

Transfer pureed strawberries to a pot and bring to a simmer.

In a separate bowl, whisk together the eggs, egg yolks, and sugar.

While continuing to whisk the egg mixture, slowly pour in 1/3 rd of the warmed strawberries.  This will temper the eggs.

Transfer the warmed egg mixture into the pot with the remaining 2/3 of strawberries.  Whisk and cook until thickened.

With a strainer, strain the strawberry and egg mixture into a clean pot and set on the heat to simmer once again.

In a bowl, mix the lemon juice and cornstarch together until smooth and add to the strawberry mixture.  Cook until thickened, then add the honey and remove from the heat.

Cool, and enjoy. 🙂


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