Strawberry Lemon Curd

Strawberry Lemon Curd might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 0g of protein, 1g of fat, and a total of 17 calories. For 5 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 110. If you have lemon zest, strawberries, lemon juice, and a few other ingredients on hand, you can make it. 353 people were impressed by this recipe. It will be a hit at your Mother's Day event. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 0%, this dish is very bad (but still fixable). Similar recipes include Strawberry Lemon Curd Cheesecake Tart, Lemon Curd Layered Cupcakes With Strawberry Frosting, and Strawberry Tart with Moscato Lemon Curd #SundaySupper.

Servings: 110

 

Ingredients:

5 large egg yolks

1 cup granulated sugar

1/2 cup lemon juice (3 to 4 lemons)

zest from 3 lemons

1/4 cup sliced fresh strawberries

1 stick unsalted butter, room temperature

Equipment:

hand mixer

bowl

blender

candy thermometer

pot

ladle

sieve

Cooking instruction summary:

Procedures 1 In a large bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined. 2 Combine the lemon juice and strawberries in a blender and blend until smooth. Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time. 3 Transfer the mixture to a medium-sized, heavy-bottomed pot. Cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170° on a candy thermometer. 4 Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store in the refrigerator for up to two weeks.

 

Step by step:


1. In a large bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined.

2. Combine the lemon juice and strawberries in a blender and blend until smooth.

3. Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.

4. Transfer the mixture to a medium-sized, heavy-bottomed pot. Cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170° on a candy thermometer.

5. Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store in the refrigerator for up to two weeks.


Nutrition Information:

Quickview
17k Calories
0.14g Protein
1g Total Fat
1g Carbs
0% Health Score
Limit These
Calories
17k
1%

Fat
1g
2%

  Saturated Fat
0.6g
4%

Carbohydrates
1g
1%

  Sugar
1g
2%

Cholesterol
10mg
4%

Sodium
0.53mg
0%

Get Enough Of These
Protein
0.14g
0%

Vitamin C
0.83mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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