Strawberry Lemon Curd

Oh boy do I love Strawberry time.

Picking the strawberries in the field by the peck full and filling little bowls right out my front door.

The whole experience is so much fun.

Some of my most fond memories are picking strawberries with mama friends and our little ones. We chat about the different farms and the things we love about each.

And then there are the recipes associated with Strawberries.

We made Strawberry Lemonade, Strawberry Kefir, Strawberry cake and Pie, shared Shortcakes with berries and cream with friends and of course our favorite dessert of all time: Lemon curd with the addition of strawberries.

Strawberry lemon curd is really quite magical.

You could use it as frosting, pie or cake filling, place in a little tart with a berry on top, or as we love our curd with a big scoop of vanilla yogurt.

Excuse me, but I must go have a little taste before I continue...

 

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In the picture above the following are shown: Strawberry lemonade, Strawberry Kefir and the Strawberry Lemon curd on the right.

This Curd has 2 tablespoons of cream cheese in place of butter.

Adapted from my earlier post on Lemon Tarts:

You can get very fancy with lemon curd.  I think I have actually followed 5 different recipes with different variations of egg, egg yolk, sugar, butter plus some...  But really these essential ingredients are all you need to get a creamy thick lemony treat.  I like to think it is good for us too because the eggs add protein and the lemon is cleansing. The butter and sugar just make it extraordinary.
Some people strain their curd.  I love it so much I don't mind a little zest or occasional egg clump, but if you want perfection strain it while still warm.

I have made many different carriers to hold lemon curd.  Pie crust, white cake, yogurt. For party tarts I made a tart crust and cut them with a flower shape. 

Strawberry Lemon Curd: Makes one pint and easily doubled
2 eggs (if you have yolks left over use them or any combination of yolk and white)

2 egg yolks
1/2 cup sugar
4 tbls. butter

2 tbls. cream cheese
zest and juice from two very juicy organic lemons (about 1/2 cup but 1/4 cup would do)
1/3 cup strained Strawberry puree (straining is optional)

1. Put about 3/4 cup of strawberries in the blender. Pour mixture into a colander and let the juice drain.

2. Whisk eggs and sugar in small heavy pot.  Add lemon, zest, and strawberry puree.  Whisk over low heat. Do not let the mixture boil or your eggs will curdle and you will definitely need to strain it.  When it starts to thicken add cold butter and cream cheese in chunks. Whisk over heat.  Stir two minutes more or until thickened.  Transfer to glass container with lid.  Cover and refrigerate.

3. Enjoy.  It will last over a week in the fridge.