Strawberry Curd

5 from 4 votes

This Strawberry Curd is light and smooth, tart and sweet and loaded with strawberry flavor! The berry color is gorgeous and all natural! With only a handful of ingredients, this curd recipe is so simple to make. It only cooks for 5-6 minutes before coming off the heat! Best yet, it's completely egg free, gluten free, nut free and can easily be made vegan with a few tweaks!

Prep Time1

Cook Time6

Rest and Chill Time30

Total Time37

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 53kcal

Author: Lee

Ingredients

½ cup granulated sugar
2 rounded tablespoons cornstarch
1 pinch kosher salt
¼ cup milk
¼ cup water
2 tablespoons lemon juice (fresh squeezed)
2 cups sliced frozen strawberries (If using fresh strawberries, you can dice the strawberries)
2 tablespoons unsalted butter or vegan baking stick

US Customary - Metric

Instructions

In a medium saucepan whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and the 1 pinch kosher salt.
Add in the ¼ cup milk, ¼ cup water and 2 tablespoons lemon juice. Whisk until everything is combined. It may take a minute for the cornstarch to be blended in.
Add in the 2 cups frozen sliced strawberries (288 grams) and cook everything over medium heat, stirring frequently and mashing the strawberries with the back of the spoon. Cook until the mixture begins to bubble and becomes thick like pudding. About 4-6 minutes.
Once bubbling, continue to cook for 30 more seconds.
Remove from heat and immediately whisk in the 2 tablespoons butter.
Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. Make sure not to press down on the strawberries too hard or the seeds will push through into the curd.
After straining, whisk the curd. It will now be silky smooth with a pudding texture.
You can eat as is but for fillings for cakes, let it sit at room temperature for about 30 minutes then chill in fridge for at least 30 additional minutes to an hour or until thick.
Store in the fridge in an airtight container.

Video

Notes

Vegan: Use vegan sugar, vegan baking sticks and non-dairy milk.

Fresh Strawberries: You can use diced washed and dried fresh strawberries for this recipe. Just make sure to use the same amount of grams (288 grams).

Storing: Once completely cooled, store the Strawberry Curd in the fridge in an airtight container for up to 3 days. Mix with a spoon prior to serving in case it began to separate and to regain creamy texture.

To warm it up and to make it liquid again, spoon the desired amount into a heat safe bowl and microwave in 5-10 second increments, stirring after each time, until the desired consistency. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition