Strawberry Curd

How do 2 people eat an entire flat of strawberries in just 4 days? To the exclusion of nearly everything else. Except for maybe whipped cream. It takes lots of creativity and determination and dessert twice a day. But we did it.

We had plain strawberries, sugared strawberries, strawberries and cream, strawberry ice cream, strawberry verrines, and Strawberry Curd, which we ate by the spoonful, over pink strawberry cupcakes, and in strawberry tartelettes. Four days of strawberry bliss.


For the strawberry cupcakes, I used this cupcake recipe, omitting the vanilla bean, decreasing the vanilla extract to ¼ teaspoon, and substituting 12 ounces strawberries, pureed, for the milk.


I used this tart crust dough for the tartelettes.


Strawberry Curd
Printable Recipe

14 ounces strawberries
2 large eggs
3 large egg yolks
1/3 cup sugar
3 tablespoons unsalted butter, diced
1 tablespoon freshly squeezed lemon juice

Puree the strawberries in a food mill using a fine disc. Bring the puree to a bare simmer in a small, heavy saucepan. Whisk together the eggs, yolks, and sugar in a large bowl. Continue whisking while adding the hot puree in a thin stream. Place the bowl with the egg mixture over a medium pan of simmering water and heat, whisking constantly, for 4 to 5 minutes, or until thick. Stir in the butter and lemon juice. Chill.

Makes about 2 cups. Keeps for a day or two tightly sealed in the refrigerator.