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:
covered percent of daily need
