Description
A tangy and sweet strawberry lemon curd. A perfect filing for macarons, tarts, or as a unique topping for scones and toast.
Ingredients
Scale
- 1/3 cup pureed strawberries
- 1/3 cup fresh lemon juice
- 2 TBS lemon zest
- 1 cup sugar
- 1/2 cup butter (diced)
- 6 egg yolks
Instructions
- Place all ingredients into a small pot. Cook over medium heat until thickened and mixture reaches 170-180ºF.
- Remove from heat and strain through a fine mesh sieve into a separate bowl.
- Place cling wrap onto surface of curd and refrigerate until cool and mixture has firmed up a bit.