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Strawberry Curd



1 jar(s)

Strawberry Curd

  • 340 grams strawberries, hullied
  • 1/2 caster sugar, (just under 1/2 cup)
  • 1.5 level tbsp Corn Flour
  • 1 level tbsp lemon juice, (or lime juice)
  • 3 egg yolks
  • 4 tbsp Butter
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. Add strawberries to TM bowl and mill for 10 seconds, speed 8.
  2. Scrape down sides and mill again for 5 seconds, speed 8. Blend until seeds are pulverized. Scrape down sides.
  3. Insert butterfly. Add remaining ingredients then cook: 80 degrees, 14 minutes, speed 3.
  4. Sterilise a 800ml/1L jar while strawberry curd is cooking. Once cooked pour into jar, place the lid on and turn upside down. When cool, store in fridge.
    Roughly makes 800ml.

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You can use Strawberry Curd for all sorts of delights. I used the curd to compliment Sicilian donuts. You could also add them puff pastry, toast or whatever you use lemon curd for! It's delicious.
Recipe originally from: Contemplating Sweets website (thank you!)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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