Strawberry Curd

Serves	3 x 225g pots
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Breakfast, Condiment
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Valentines day
Region	British
By author	Karen S Burns-Booth

A stunning fresh strawberry curd, which is easy to make and delicious when served with toast, crumpets, scones, muffins or when used in cakes, bakes and desserts. Try to use fresh, local strawberries when they are in season, as the flavour is much more intense and there is less water content in them. This pretty curd makes wonderful gifts and would be perfect as part of a cream tea.

Ingredients

225g fresh strawberries (wiped clean and hulled)
finely grated zest and juice of 1 small lemon
finely grated zest and juice of 1 small orange
315g caster sugar
125g butter (cubed)
4 large free-range eggs

Note

Directions

Step 1	Purée the prepared strawberries in a food processor; you can sieve the pips out if you wish, but I find that if you purée it enough, there are no discernible pips left.
Step 2	Put the strawberry purée in a glass bowl that sits snugly over the top of a saucepan with simmering water (a bain-marie) and add the lemon and orange zest, juice, sugar and butter.
Step 3	Beat the eggs and then add them to the bowl with the rest of the ingredients. Stir well and continue to stir (or whisk) the mixture of the simmering water until it thickens. This can take up to 10 minutes - the curd is cooked when it coats the back of a spoon.
Step 4	Pour the cooked curd into sterilised jars, and then allow to cool before sealing with cellophane covers or clean lids.
Step 5	Store in the fridge for up to 2 4 weeks.
Step 6	Serve with toast, muffins, crumpets, fresh bread or use in cakes and bakes. Also wonderful when added to whipped cream and served as a dessert - top with fresh strawberries.