Strawberry Curd

A couple years ago, I learned how to make lemon curd in the microwave.  It was so easy and so delicious!

Then I learned I could use the same concept with strawberries!  Yes!!!

Strawberry curd is so silky and luscious, it is hard to describe.  This curd was a bit runnier than the lemon curd, probably because measuring whole strawberries is a less exact science than measuring lemon juice.  I’m guessing consistency could change on a recipe by recipe basis, but it is so delicious, I’m totally ok with some inconsistency.

If you don’t just straight up eat strawberry curd with a spoon, it can be used as topping or filling for any number of desserts - the possibilities are endless!

Recipe Notes

*I put about 1 ½ cups strawberries in a bowl, then pureed until smooth, it should be about 1 cup

*if using frozen strawberries, thaw first

Microwave Strawberry Curd

Adapted slightly from The View from Great Island

1 cup pureed strawberries (see note)

¼ cup sugar

2 tablespoons freshly squeezed lemon juice

1 egg yolk

1 egg

¼ cup butter, cut in small pieces

Whisk together the strawberries, sugar, and lemon juice in a microwave safe bowl.  Whisk in the egg yolk and egg. 

Place in the microwave for 1 minute.  Whisk, and microwave another minute.  Whisk, and microwave a final minute, for a total of 3 minutes.

Whisk in the butter, a few pieces at a time until it is all melted and incorporated.

Strain the curd through a fine mesh strainer to remove the solids.

Cover the plastic wrap and refrigerate at least 2 hours or until ready to use.