I’ve already made a trip to my local farmer’s market. They had big, juicy strawberries for sale. I had to grab up a bunch as soon as I set eyes on them. Then I found the greenhouses at the farmer’s market. So, I also bought a ton of strawberry plants to grow this year. I’m hoping since we live in town, that I’m not going to have any problems with animals eating my berries or plants. We shall see.
There’s something about the color of strawberries and raspberries in desserts that makes my mouth water.
I couldn’t help but to just indulge in the strawberry curd. It would have been great in a pie shell with some whip cream, but it just didn’t last long enough. I ate it as is. This would also be great on some toast. My mind is working now, I’m thinking I’ll have to whip together a pie using this recipe. Would anyone be interested in a recipe using this strawberry curd?
This recipe makes a pretty thick consistency curd. It will definitely do a great job holding its shape in a pie, I think. I think I might go with this idea for a strawberry curd pie.
- 2 cups fresh strawberries , hulled & diced
- 2 egg yolks
- 1 vanilla bean
- 3/4 cup granulated sugar
- 1 + 1/2 T. corn starch
- 1/4 cup salted butter
- Place the 2 cups of fresh strawberries in a food processor or food mill and puree.
- In a medium saucepan, add in the sugar and corn starch. Whisk until there are no lumps from the corn starch left.
- Cut the vanilla bean down the middle and run the back of the knife down the insides of the bean. Place the scraped seeds into the sugar mixture and whisk it. This will help separate the seeds so there aren't big clumps of vanilla.
- Add the egg yolks and the vanilla bean pod into the sugar and whisk. The mixture will be a thick, clumpy mess until the puree is added.
- Add in the strawberry puree and whisk until the mixture and smooth. Turn the heat on medium and whisk occasionally.
- When the mixture begins to boil, whisk constantly. Let the mixture boil for about 5 minutes or until it becomes very thick.
- Place a strainer on a medium sized bowl and strain the hot mixture. Quickly place plastic wrap on the bowl. Make sure to have the plastic wrap touching the surface of the curd so a skin doesn't form. Refrigerate over night. After chilling over night, it's ready to be used.