Vanilla Bean Strawberry Curd – Gluten Free

Vanilla Bean Strawberry Curd is seasonal and delicious, with vanilla bean seeds and a touch of lemon.

I love making easy and delicious strawberry desserts. Among my most popular once are Strawberry Poke Cake, Strawberry Bars, and Strawberry Lava Cakes.

Vanilla Bean Strawberry Curd

I love creamy desserts, so when I got my hands onto some unbelievably fresh and fragrant strawberries, I made Strawberry Curd with notes of fresh lemon and vanilla bean. You can eat this stuff by the spoon, I convinced myself that this is a creamy smoothie so I can justify just drinking this stuff all summer long.

I used to make lemon curd all the time, its perfect in summer desserts, but Strawberry Curd is a new obsession in my house. I can literally eat this curd on cream cheese bagels and call it a day. This curd is a must this season, you can put it on cakes, into frosting, you can serve it with toast, or as a dipping sauce with fruits. It tastes absolutely fabulous. Serve it with warm muffins or toast, the possibilities are endless! Creamy, with a gorgeous pink color from the fresh strawberries, with beautiful specs of vanilla bean seeds and just a touch of citrus to make the strawberry flavor shine.

Why You’ll Love This Strawberry Curd:

• Incredibly easy to make.
• Flavorful and delicious, while rich in vitamins.
• Made with real fruits that everyone can enjoy.
• Kids and adults love it.
• Perfect to refreshment during hot days.
• Can be used as dipping, filling, or frosting.

What ingredient are needed for perfect Strawberry Curd?

• Strawberries
• Sugar
• Cornstarch
• Fresh lemon juice
• Vanilla beans
• Egg yolks
• Unsalted butter

Print

Servings: 8 servings

Strawberry Curd

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Vanilla Bean Strawberry Curd is seasonal and delicious, with vanilla bean seeds and a touch of lemon.

Ingredients

• 3 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 3 vanilla beans seeds only *see note
• 4 large egg yolks
• 3 tablespoons unsalted butter

Instructions

1. Place strawberries in a food processor or blender and process until smooth. Press the mixture thru a fine mesh over a medium bowl, discard the seeds.
2. Add sugar and cornstarch to a medium sauce pan over low-medium heat, gradually whisk in strawberry puree, vanilla bean seeds and fresh lemon juice. Whisk in the 4 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook for 1 minute, whisking constantly. Remove from heat and whisk in butter until combined.
3. Place plastic wrap directly onto the warm curd, to prevent a film from forming and chill for 6-8 hours.

Calories: 144, Fat: 7g, Saturated Fat: 3g, Cholesterol: 108mg, Sodium: 42mg, Potassium: 92mg, Carbohydrates: 19g, Fiber: 1g, Sugar: 15g, Protein: 1g, Vitamin A: 5.3%, Vitamin C: 39.4%, Calcium: 2.2%, Iron: 2.6%

Author: Catalina Castravet

Course: Appetizer, Dessert

Cuisine: American

Keyword: Strawberry Curd

All images and text © for Peas and Peonies, LLC.

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