Strawberry Lemon Curd
Strawberry Lemon Curd is Head to the store and pick up egg yolks, lemon zest, strawberries, and a few other things to make it today. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 45 minutes.
In a large bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined.
Combine the lemon juice and strawberries in a blender and blend until smooth.
Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.
Transfer the mixture to a medium-sized, heavy-bottomed pot. Cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170° on a candy thermometer.
Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store in the refrigerator for up to two weeks.