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Strawberry Curd

I was first introduced to the flavour of strawberry by the pink lipstick on my mother’s vanity table. As a kid, sneaking into her room to try on her makeup and jewelries, strawberry flavoured lipstick was my favourite. So the smell and taste of strawberry brought a strange memory to me, not as food but something of beauty.

Strawberry is also Yaseen’s most favourite thing. He could go on eating kilos of these pretty things forever. One of the delicious treats I love storing in my fridge every winter is the luscious smoothness jars of strawberry curd.

Strawberry curd is very simple to make. The smell of it makes me think of something pretty and lovely. Don’t you think it’s a loveliest food ever? Glorious, pinkish red and pack with nectar-y sweetness. Anything with strawberries seems to be so lavish and fresh. That’s why we love the silky spread of it over our warm toasts for breakfast. Strawberry curd also makes our winter pancake look so special and vibrant as if it is made in summer.

Strawberry Curd

Ingredients: (Make about 2 1/2 cups)

200 gm strawberries- washed and rinsed dry

250 gm sugar

100 gm unsalted butter- cubed

3 large eggs- beaten


  1. Puree strawberries until smooth.
  2. Cook strawberry puree with sugar in a medium sauce pan until bubbling and all sugar is dissolved.
  3. Whisk the eggs in another pot, gradually add hot strawberry sauce while continue whisking.
  4. Add butter and bring the pot to cook over larger pot of simmering water. Stir for 10 minutes or until the mixture become thick.
  5. Turn the heat up and cook further for 10 minutes or until the mixture reaches the desired consistency.
  6. Remove from the heat and stir occasionally while letting the mixture cool down.
  7. Serve with your favourite cake, pancake, doughnuts, fruit, toast, etc. Store in clean jar in refrigerator upto 2 weeks.

I love the matte purplish pink of my strawberry curd. It wasn’t glorious pink like those came in the jar from supermarket, but it’s the beauty of homemade product. Our strawberry curd was rich and creamy. The deep fruity scent in this smoothness made anything come alive. Yaseen devoured spoonful after spoonful like it was ice-cream. I made 4 jars today, but I couldn’t see it still left in our fridge at the end of the week.


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