Start by rinsing, de-stemming, and roughly chopping the fresh strawberries. This initial step prepares your fruit for blending, ensuring an easy purée.
Next, place the chopped strawberries into a food processor or blender and purée until smooth. You want to achieve a silky consistency that will form the base of your curd.
Once puréed, transfer the strawberry mixture to a medium saucepan. Add in the granulated sugar and lemon juice, stirring to combine. This mixture will now be heated to bring out the flavors.
Cook over medium heat, whisking regularly. You’ll want to simmer the mixture for about 10 minutes until it has reduced by half and thickened slightly. You'll notice a rich color developing.
After simmering, use a spatula to press the strawberry mixture through a sieve into a clean bowl or saucepan. This straining step ensures a smooth curd, free of any seeds or pulp.
Let the strawberry mixture cool to room temperature. This is important as hot mixtures can cook the eggs prematurely when added.
In a separate clean saucepan, add the cooled strawberry mixture. Then, whisk in the eggs and egg yolks until fully combined, creating a rich, creamy base.
Place the saucepan over medium-low to medium heat. Cook for about 6 to 8 minutes, whisking constantly. Watch for the curd to thicken, achieving a custard-like consistency.
Once thickened, remove from heat and whisk in the butter pieces one at a time until fully incorporated. This step adds that luxurious creaminess we all adore.
Finally, transfer the hot strawberry curd to sterile canning jars or a heat-proof bowl. To prevent a skin from forming, press plastic wrap onto the surface while it cools.
Cool the curd to room temperature, then chill in the refrigerator for at least one to two hours before using. Once chilled, you can remove the plastic wrap and enjoy!
