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
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. 🙂