Strawberry Lemon Curd

Step 1

Optional: Use a microplane to remove the zest from one of the lemons and measure out 2 teaspoons. This will give you a very tart curd, and you can skip this step if you want it to be more mild.

Step 2

Juice the lemons (if using fresh) and measure out 170 grams (¾ cup).

Step 3

Rinse and remove leaves from strawberries (8 ounces, 1 ½ cups). Place in a blender and add the lemon juice and zest (if using). Pulse and blend until completely smooth.

Step 4

Whisk the egg yolks (145 grams, 8 large) together in a medium bowl and set aside.

Step 5

In a medium saucepan, whisk the cornstarch (38 grams, 5 tablespoons) if using, sugar (267 grams, 1 ? cups), salt (¼ teaspoon) and strawberry lemon puree together.

Step 6

Heat over medium heat, whisking continuously, until the mixture comes to a boil and thickens.

Step 7

Once the mixture has boiled for about 1 minute and has thickened, temper the egg yolks by slowly streaming in about a third of the hot liquid while whisking continuously.

Step 8

Add the egg yolk mixture into the pot with the rest of the hot liquid and continue heating on medium low heat while whisking continuously. When the mixture comes back to a boil, cook for about 3 minutes longer.

Step 9

Pour the curd through a fine mesh sieve into a bowl. Add the butter (85 grams, 6 tablespoons) and whisk to combine.

Step 10

If not using immediately, place a piece of plastic wrap right on top of the curd to prevent a film from forming. Allow to cool down to room temperature then store in an airtight container in the refrigerator for up to 1 week.