This Quick & Easy Strawberry Curd recipe is a simple and fun way to use fresh or frozen strawberries. There are endless ways to enjoy fruit curds - spread on toast or pancakes, add a layer to a trifle or swirl into yogurt, fill layer cakes or make tarts. What will you choose first?
Measure 60g Sugar and 80g Salted Butter into a medium saucepan.
Put the pan on a medium heat and stir until the butter is melted and the sugar is dissolved. This will only take a couple of minutes. Set aside.
Slice the green tops off 350g Strawberries. This will remove a chunk of the hull too. If they're large strawberries halve or quarter them too.
Place the strawberries in a large jug or blender jug.
Use a stick blender or the blender function to blitz the strawberries until smooth.
Add the butter/sugar mix to the strawberries along with 2 Eggs.
Blitz again until everything is fully combined. The mix will go a pale pink colour.
Strain the contents of the jug back into the pan. This will remove any bits of seed etc.
Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
The curd is ready once it coats the back of a spoon or spatula. This should take no more than 5 to 8 minutes. You will know it is ready when it stops getting any thicker.
Take the curd off the heat and pour into jars or storage containers.
Notes
If for some annoying reason your curd decides to break/split during the thickening process, you can simply blend it again before storing and it will come back together as a smooth curd.