Strawberry curd is going to be your new favourite spread, enjoy it on toast, in cakes, over yoghurt with berries, on meringues, in scones, drizzled over waffles, however you desire! Make the most of summer’s strawberry crops with this delicious spread.
Strawberry Curd
Summer is here and at last summer berries are everywhere. If you have so many strawberries you don’t know what to do with them, or simply want to make something a bit different using your strawberries you’ve picked up with your weekly shop, strawberry curd is the answer. I don’t know about you but my strawberry patch had a really good crop this year, it must be all the rain which has done it.
Strawberry curd is much quicker and easier to make than jam if you follow my method and will add a touch of summer wherever you use it. We love it on toast or to jazz up lots of different bakes.
Easy Homemade Curd
The secret to easy homemade curd in my view is…… making it in the microwave! If you don’t have hours to spend stirring a bowl over a bain marie, or are lacking in patience to do that, then this method will give great results AND save your sanity.
Another tip is that sieving your curd works really well to remove any sneaky lumps that have crept in during the cooking process! No need to feel that you are somehow cheating by doing this, it takes seconds to get rid of any lumpy bits of egg by straining using a sieve over a jug.
No need to stand stirring over a pan for 45 minutes again to make curd when you can use this simple microwave method. See how to make easy strawberry curd in the microwave step by step below.
Ingredients Needed for Strawberry Curd
You only need a few basic ingredients:
- strawberries
- lemon juice
- caster (superfine) sugar
- butter
- eggs
How to Make Easy Strawberry Curd in the Microwave
Step by step guide, see also the image collage below:
- Wash the strawberries, add 1 tbsp fresh lemon juice, and place them in a microwave-safe tub.
- Microwave on high for 2-3 minutes until softened and the juices are running.
- Strain the fruit over a jug to collect the juice, press the strawberries through the sieve using the back of a spoon until only the pulp remains, making sure you get all of the juice. This should yield approximately 150 ml strawberry juice.
- Put the strawberry juice, caster (superfine) sugar, unsalted butter (in cubes) and 2 eggs (beaten) into the microwave-safe tub. Stir to mix gently.
- Microwave on high for 1 minute, then stir well, microwave again on high for 1 minute then stir and mix well using a spoon. The mixture will be starting to thicken. Microwave on high for another minute, then stir well, the mixture will be starting to coat the back of the spoon and feels thicker as you stir. Microwave on high for one further minute then stir well. Sieve the mixture to remove any lumps of eggs that might have formed despite the stirring.
- The finished strawberry curd will be a dusky pink colour and will coat the back of a spoon, a fairly thick mixture. The yield is 250 ml, 275 g of curd, which fills one jar. Cover the tub and put it in the fridge to thicken further. Decant into a sterilised jar and keep in the fridge.
How to Store Curd
Curd is best stored in a sterilised jar. I like this guide from BBC Good Food on how to sterilise jars in the oven.
Unlike store-bought curd which has preservatives in it so keeps for longer, this homemade strawberry curd should be kept in the fridge and used within two weeks.
Fruit curds can also be frozen (make sure you use a freezer safe jar or a plastic container and ensure the curd is fully cooled first). It can be frozen for up to a year.
How to Use Strawberry Curd
A few ideas how you could serve this curd:
- on toast
- on waffles with fresh strawberries and cream
- on pavlova with whipped cream and fresh fruit
- on scones
- on pancakes
- split a Victoria sponge cake and fill it with strawberry curd instead of jam
- swirled into yoghurt with fresh berries
More Fruit Curds
Recipes using Fruit Curds
Cherry and lime curd (in a cherry lime meringue pie recipe
Lime curd (in white chocolate lime tart recipe)
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Easy Strawberry Curd
Ingredients
- 300 g strawberries
- 1 tbsp lemon juice fresh
- 100 g caster (superfine) sugar
- 50 g butter unsalted
- 2 eggs medium, free-range
Equipment
Instructions
- Wash the strawberries, add 1 tbsp fresh lemon juice, and place them in a microwave-safe tub.
- Microwave on high for 2-3 minutes until softened and the juices are running.
- Strain the fruit over a jug to collect the juice, press the strawberries through the sieve using the back of a spoon until only the pulp remains, making sure you get all of the juice. This should yield approximately 150 ml strawberry juice.
- Put the strawberry juice, caster (superfine) sugar, unsalted butter (in cubes) and 2 medium eggs (beaten) into the microwave-safe tub. Stir to mix gently.
- Microwave on high for 1 minute, then stir well, microwave again on high for 1 minute then stir and mix well using a spoon. The mixture will be starting to thicken. Microwave on high for another minute, then stir well, the mixture will be starting to coat the back of the spoon and feels thicker as you stir. Microwave on high for one further minute then stir well. Sieve the mixture to remove any lumps of eggs that might have formed despite the stirring.
- The finished strawberry curd will be a dusky pink colour and will coat the back of a spoon, a fairly thick mixture. The yield is 250 ml, 275 g of curd, which fills one jar. Cover the tub and put it in the fridge to thicken further. Decant into a sterilised jar and keep in the fridge.
Notes
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