Recipe and tips for making a fresh and lively Strawberry Curd.
It is a fun day when I can play McGyver anywhere, but especially in my kitchen. My mind really enjoys noodling out-of-the-box solutions to a current conundrum.
This Strawberry Curd Recipe is one of the conundrums I recently encountered, but one for which I am thrilled to have found a solution.
If you enjoy Lemon Curd or any other citrus curd, you know that it is a bright and fresh treat. The acidity and strong, fresh flavor of the lemons are the first tastes on your tongue.
Right off, can we all agree that someone really should’ve put a bit more effort into naming this luscious, creamy, fruity tasty treat?
That being said, fruit curds can be made with just about any fruit. I might take a pass on tomato curd or banana curd, but most others would be delicious! The typical ingredients of curd are fruit juice, egg yolks, sugar, and butter. If you are using a fruit juice other than citrus, you might also add in a citrus juice.
The fruit juice, sugar and eggs are whisked and cooked over a medium heat until the delighful combination thickens, at which point the butter is typically added. If you search ‘fruit curds’, you will find many different variations of this recipe, this is the basic recipe and the one I used for my Strawberry Curd.
While similar in texture, curds are different from custards in that they contain more fruit juice and or zest, making them a bolder, fruitier treat. And while custards are typically the focus of the dessert, curds are usually accompaniments or fillings.
When I decided to make this Strawberry Curd, I used my stand-by lemon curd recipe, just swapping strawberry puree for the lemon juice. To say that I was underwhelmed would be an understatement. Not only was the first taste on my tongue egg yolk, but the bright strawberry color faded to a dull pinkish/beige-ish color that I found completely unappealing.
The challenge was finding a balance between enough egg to help the strawberry puree set up to curd consistency, but not too much that I ended up with ‘egg yolk curd!’ In my experimenting, I finally realized that the strawberry was just not a strong enough flavor to overcome the egg yolks.
As I was noodling ways to up the strawberry flavor, I quickly considered and discarded added strawberry extract. And that’s when I had my McGyver moment…strawberry powder! I had made and used raspberry powder for my Raspberry Macarons and knew that not only was it easy to make, but it really made a big impact on both flavor and color.
I hightailed it to the grocery store, purchased a 1-ounce bag of freeze-dried strawberries, ground them up, sifted the seeds, added some strawberry powder to my strawberry curd, and then sat back and enjoyed it by the spoonful! Not only did the addition of 2 tablespoons of strawberry powder bring the fresh flavor of strawberries back to the tip of my tongue, but the color made a dramatic improvement from pinkish beige-ish to PINK!
You can refrigerate your strawberry curd for up to 2 weeks or you can freeze it. Let it come to room temperature on its own, don’t try to defrost or thaw in the microwave.
For Strawberry Powder:
Place 1 ounce of dehydrated strawberries into blender and blend for about 1 minute until it is in powder form. Place the powder in a fine-meshed sieve and shake and stir to separate the seeds from the powder. Discard the seeds. 1 ounce of dehydrated strawberries will make approximately 4 tablespoons of powder.
Strawberry Mini Tarts
On scones, of course!
Make a parfait with curd and yogurt or ice cream
Filling a thumbprint cookie
Between cake layers
A crepe filling
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