Have you made lemon curd yet? Either way, you're going to love this sweeter, pinker version. I'm thinking you could put this on a dutch baby, pipe it inside some cupcakes, spread it on your toast, or drizzle it on some vanilla ice cream.
It's easy to make, and tastes like spring in a jar! What are you waiting for?
In case you're not convinced, here are just a few delicious recipes you'll be able to make with your strawberry curd:
Rest assured that it's also fabulous just eaten by the spoonful.
Ingredients (adapted from this recipe on Lavender & Lovage; makes about 1 1/2 cups):
1/2 pound organic strawberries, hulled
Zest and juice of one organic orange
2 teaspoons lemon juice
Pinch of salt
1 cup sugar
8 tablespoons butter (1 stick), cubed
4 large eggs
In a food processor, puree the strawberries and orange zest until very smooth.
Heat water to a simmer in a double boiler or a saucepan. In the top of the double boiler or a heatproof bowl, combine the puree, juices, 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 eggs 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.
(Full disclosure: my strawberry curd was that grayish-pink color that used to be trendy but was never appetizing. I added a few drops of red food coloring and one drop of yellow to perk it up.)
Store in sterilized jars in the refrigerator for up to two weeks.