Strawberry-Lemon Curd
Serves: 1¼ cups
 
Ingredients
  • 1 cup coarsely chopped, hulled fresh strawberries
  • 1⁄3 cup fresh lemon juice
  • 5 egg yolks
  • 3⁄4 cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1⁄4 cup unsalted butter, cut into pieces
  • 1 drop red food color (optional)
Instructions
  1. In the container of a blender, process together strawberries and lemon juice until a puree forms.
  2. In a medium bowl set over a pan of briskly simmering water, whisk together egg yolks and sugar until smooth. (Make sure bottom of bowl is not touching water.) Whisk in lemon zest and strawberry-lemon puree. Cook until mixture thickens somewhat, approximately 8 minutes, stirring constantly.
  3. In a small bowl, stir together cornstarch and 1 tablespoon water to make a slurry. Add slurry to hot curd, stirring well to incorporate; cook until mixture coats the back of a spoon, 1 to 2 minutes more.
  4. Remove from heat, and whisk in butter, 1 piece at a time, until melted and incorporated. Stir in food coloring, if using. Strain curd through a fine-mesh sieve into a heatproof bowl. Let cool. Transfer curd to a covered container. Refrigerate until cold and set, and use within 2 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-heart-scones/