Thursday, March 12, 2009
Strawberry Curd...part one
Lemon curd is pretty high on my list of favorite things. So a while back when I came across a recipe for strawberry curd, I definitely wanted to give it a try. A curd is usually made of citrus combined with sugar, butter and eggs. It's thick and has sort of a pudding like texture. They can also be made from fruit combined with citrus and eggs. Since strawberry season is in full swing at my parents farm, I'm always on the lookout for new ways to use them. Of course when I went to make the strawberry curd, I couldn't find the recipe I'd seen originally. It's out there somewhere on the world wide web!! I adapted this recipe from one for I'd found for a raspberry curd. I had some leftover cake I want to use up so I decided to put it between the layers of cake. The cake I used was just a basic vanilla cake. I liked it with the curd, but I think a lemon cake would have been even better. If you'd rather not go to the trouble of making a cake, you could just serve it as is with a dollop of whipped cream on top.
Although I really like this curd, I think that I'm going to try making one that doesn't have whipped cream and is more like traditional lemon curd. So stay tuned for strawberry curd part two!
1 pint of fresh strawberries
3/4 cup of sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon salt
1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
2 tsp. Gran Marnier
Puree strawberries in food processor, Stir strawberries together with sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain strawberry curd into medium bowl, pressing on solids in strainer. Refrigerate until very cold, at least 2 hours and up to 1 day.
Whip cream and 1/4 cup powdered sugar and Gran Marier until peaks form. Fold whipped cream into strawberry curd. Refrigerate until slightly set up about one hour.