Seasonal and delicious Strawberry Curd with vanilla bean seeds and a touch of lemon is perfect on cakes, as a tart filling or on muffins.
Hi guys, you know how much I love creamy desserts, so when I got my hands onto some unbelievably fresh and fragrant strawberries I made Strawberry Curd with notes of fresh lemon and vanilla bean. You can eat this stuff by the spoon, I convinced myself that this is a creamy smoothie so I can justify just drinking this stuff all summer long.
I used to make lemon curd all the time, its perfect in summer desserts, but Strawberry Curd is a new obsession in my house. I can literally eat this stuff on cream cheese bagels and call it a day. I had to hide the Strawberry Curd deep in the fridge from hubby, otherwise I wouldn’t have any leftovers for my Strawberry Lava Cakes! Now those sound good, right? Yes, they are, so check back tomorrow for those beauties.
Strawberry Curd is a must this season, you can put it on cakes, into frosting, you can serve it with toast, or as a dipping sauce with fruits, it tastes absolutely fabulous. Serve it with warm muffins or toast, the possibilities are endless! Creamy, with a gorgeous pink color from the fresh strawberries, with beautiful specs of vanilla bean seeds and just a touch of citrus to make the strawberry flavor shine.
- 3 cups sliced fresh strawberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3 vanilla beans, seeds only *see note
- 4 large egg yolks
- 3 tablespoons unsalted butter
- Place strawberries in a food processor or blender and process until smooth. Press the mixture thru a fine mesh over a medium bowl, discard the seeds.
- Add sugar and cornstarch to a medium sauce pan over low-medium heat, gradually whisk in strawberry puree, vanilla bean seeds and fresh lemon juice. Whisk in the 4 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook for 1 minute, whisking constantly. Remove from heat and whisk in butter until combined.
- Place plastic wrap directly onto the warm curd, to prevent a film from forming and chill for 6-8 hours.