Fresh Strawberry Curd
So, Easter has come and gone and I somehow got through it without cooking a single thing. My dad had us over to his house for a pre-Easter dinner that was comprised of a smorgasbord of homemade Mexican foods (omg I didn't know ahead of time that I should have worn an elastic waist band) and then on the actual holiday we were too busy picking up our messy house in anticipation of Jake's parents' arrival that night to actually make a meal.
We didn't even have chips and dip (which I now regret).
But we DID have an Easter Egg hunt for Lily (two of them!), found a hidden basket full of crayons, coloring books, and sweets, and discovered an Anna doll from Frozen that the bunny must have snuck into the house. It was even nice enough to spend some time at the playground. I'll post pictures soon!
And by soon, I mean that if they are up before Cinco de Mayo then you have to give me a standing ovation and a margarita in each hand. On the rocks. With salt.
But once Easter was over, I started to feel bad that I hadn't made anything in awhile, so I set off to find a recipe to try. Something with a little spring in it's step (pun intended). I found this one from A Calculated Whisk as a part of the SRC swap for April.
I was going to make her lemon curd because I could eat lemon curd all day long and on top of anything, but strawberries were on sale at the grocery store and they looked delicious.
I bought two pounds and made this recipe before Lily and I ate the rest straight out of the container. I could eat this with a spoon, and do encourage everyone else do that, too, but it's also great on top of everything from angel food cake to vanilla ice cream. And I bet it would be a great filling in lemon cupcakes. If you think of anything creative to make with this curd, let me know! I still have some left and I need to find it a home.
Fresh Strawberry Curd
- 1/2 pound strawberries, hulled
- Zest and juice of one orange
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 1 cup sugar
- 8 tablespoons butter (1 stick), cubed
- 4 large egg yolks
In a food processor, puree the strawberries, orange juice, orange zest, and lemon juice until very smooth.
Heat a shallow amount of water to a simmer in a double boiler or a saucepan.
In the top of the double boiler or in a heatproof bowl, combine the puree, salt, sugar, and butter.
Place the bowl on top of the pan of simmering water, making sure the bottom of the bowl isn't actually touching the water. Beat the egg yolks and add them to the bowl. Cook, whisking constantly, until the curd comes together and thickens, about ten minutes.
When the curd is done, it will coat the back of a spoon. Remove from heat and let the curd cool to room temperature. Then store in an airtight container in the refrigerator for up to two weeks.
Source: Adapted slightly from A Calculated Whisk