Allow to cool down to room temperature then store in an airtight container in the refrigerator for up to 1 week. If not using immediately, place a piece of plastic wrap right on top of the curd to prevent a film from forming.Add the butter (85 grams, 6 tablespoons) and whisk to combine. Pour the curd through a fine mesh sieve into a bowl.When the mixture comes back to a boil, cook for about 3 minutes longer. Add the egg yolk mixture into the pot with the rest of the hot liquid and continue heating on medium low heat while whisking continuously.Once the mixture has boiled for about 1 minute and has thickened, temper the egg yolks by slowly streaming in about a third of the hot liquid while whisking continuously.Heat over medium heat, whisking continuously, until the mixture comes to a boil and thickens.In a medium saucepan, whisk the cornstarch (38 grams, 5 tablespoons) if using, sugar (267 grams, 1 ⅓ cups), salt (¼ teaspoon) and strawberry lemon puree together.Whisk the egg yolks (145 grams, 8 large) together in a medium bowl and set aside.Combine in a blender with the sugar and lemon juice and blitz until very smooth and the sugar dissolves. Step seven: Fill each crust with 2 level teaspoons of the jam and lemon curd. Hull, wash and roughly chop the strawberries. Place in a blender and add the lemon juice and zest (if using). Lightly push the sides of the dough down into the shallow wells. Rinse and remove leaves from strawberries (8 ounces, 1 ½ cups).Juice the lemons (if using fresh) and measure out 170 grams (¾ cup). Heavy Cream: Some heavy cream makes the lemon tart filling rich and irresistible.This will give you a very tart curd, and you can skip this step if you want it to be more mild. Optional: Use a microplane to remove the zest from one of the lemons and measure out 2 teaspoons.I recommend reducing the amount to 30 grams (1/4 cup) if you are using arrowroot. If you are going to use it and you do not have cornstarch, the best substitute would be arrowroot. It can be left out if you want a really soft curd for something like a filling for donuts or to serve over toast. It’s important to make sure you separate as much of the white from the yolk as possible as this will reduce the eggy taste in the mixture.Ĭornstarch is what is used to help thicken the curd enough so that it is sliceable. Strawberries: I like to use fresh berries in my fruit curd, but if you do not have access to them you can also use frozen strawberries! Raspberries would also be a delicious variation!Įgg Yolks are used for their gelling properties when heated. But you can always leave the zest out if you prefer. I always include it because I love a curd that really makes my mouth pucker. Lemon Zest is optional in this recipe but really brings a hit of tartness. The flavor is far superior to the bottled stuff. Lemon Juice: For the best flavor, use fresh lemon juice for any fruit curd.
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