I’d been curious about making a non-citrus curd for years, and luckily with just one extra step, it turns out to be super simple! What you do with it then is wiiiide open!

Ingredients:

• 4 egg yolks
• 2/3 cup caster sugar
• 5 tablespoons butter, cut into cubes
• 1/2 cup strawberry puree

If you can’t find caster sugar, wizz some regular sugar around in your food processor to create it. To create the strawberry puree, wash and de-stem strawberries, process in a food processor until smooth. Continue until you have 1/2 cup.

Combine the egg yolks and caster sugar in a medium saucepan and whisk until the sugar has dissolved and the mixture is creamy.

Add the butter and strawberry puree and place over low heat. Cook, stirring constantly, until the mixture nearly comes to a boil (you may need to raise the heat to medium, once the butter has melted). Once the mixture coats the back of a spoon, so that a finger drawn through leaves a solid line that isn’t filled back in with drips, remove from the heat.

Close, not quite there yet.

If storing long-term, place in hot, sterilized jars. If you’re going to use it promptly, just put it in something clean!

I turned mine into the center of a Neapolitan cake. I baked a plain pound cake (but it wasn’t the most exciting pound cake, so I’m not going to waste your time with that recipe), let the cake cool completely, then sliced it in half, spread about half the strawberry curd in the center, put the top of the cake back on, and topped with most of a jar of fudge sauce. Yum.

Strawberry Curd

From Cook (almost) Anything at Least Once.

• 4 egg yolks
• 2/3 cup caster sugar
• 5 tablespoons butter, cut into cubes
• 1/2 cup strawberry puree

If you can’t find caster sugar, wizz some regular sugar around in your food processor to create it. To create the strawberry puree, wash and de-stem strawberries, process in a food processor until smooth. Continue until you have 1/2 cup.

Combine the egg yolks and caster sugar in a medium saucepan and whisk until the sugar has dissolved and the mixture is creamy. Add the butter and strawberry puree and place over low heat. Cook, stirring constantly, until the mixture nearly comes to a boil. Once the mixture coats the back of a spoon, remove from the heat.

If storing long-term, place in hot, sterilized jars. If you’re going to use it promptly, just put it in something clean!

120mls strawberry puree
4 egg yolks
120 grams caster sugar
70 grams butter, cut into small cubes