From slicing your berries to dipping your finger into a jar of warm strawberry curd, my easy microwave recipe takes just minutes. Pull up a fresh baked scone and let’s get to it!
I’m guessing strawberry curd isn’t in your regular rotation—but that’s about to change. This sweet, silky fruit spread is just the thing for spring, whether you’re baking for Easter, Mother’s Day, or a treat-yourself kind of morning. And lucky you ~ this one’s the easiest version out there!
What makes this strawberry curd special?
This curd is made in just 3 minutes in the microwave, no slaving over a hot stove. And it gets a huge flavor boost from lemon juice 🍋 🍓
what you’ll need to make strawberry curd
- fresh strawberries
- lemon juice
- the lemon juice is important because it really brightens the strawberry flavor, which can be flat without it.
- sugar
- egg + extra yolks
- a blender or food processor to make a fresh strawberry puree
- a microwave (mine is 1200 watts)
- a mesh strainer
tips for using the microwave to make fruit curd
Microwave strawberry curd is really very straightforward. The key is to cook in short bursts.
- Use a larger microwave safe bowl because curd can bubble up toward the end of cooking. A 1 or 2 quart pyrex measuring cup is perfect.
- I do a minute at a time and whisk or stir in between.
- If your curd is not thick and up to temperature at 3 minutes (likely because you have a lower wattage microwave,) microwave in short 15-30 second bursts until it is.
- Stir in your little bits of butter slowly until they melt.
- Strain and let cool!
- Chill your strained curd thoroughly before using ~ it will thicken as it chills and become even more delicious.
An instant read thermometer comes in super handy ~ this will tell you if your curd has reached a safe temperature: 175F. (No worries if your curd is over that temperature at 3 minutes.)
why do we strain curd?
You can see the curd in the microwave, above, has lots of texture and specks in it. You could leave all that in, but one of the highlights of strawberry curd is its velvety texture. So we strain!
After the curd comes out of the microwave you’ll strain it through a fine mesh sieve to get that famously silky smooth curd texture we all love. Just be sure to really press all that goodness through your strainer with the back of a large spoon. You don’t want to waste a drop ~ trust me!
No microwave? Make strawberry curd on the stove
My curd can also be made the traditional way, on the stove.
- Cook the curd
- In a saucepan, whisk together the strawberry purée, lemon juice, sugar, egg and yolks. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon—about 5–10 minutes. Don’t let it boil.
- Add the butter
- Remove from heat and whisk in the butter, a few pieces at a time, until smooth and glossy.
- Strain
- Strain your strawberry curd through a fine mesh sieve. This will remove any solids and leave a velvety smooth texture.
- Let cool
- Then refrigerate until cold before using.
how to use strawberry curd
This easy spread is perfect for spring breakfasts, brunch, and afternoon tea.
SCONES: the vivid flavor of strawberry curd goes well with a plain cream scone or a strawberry scones.
CROISSANTS or my easy cardamom cruffins.
TOAST: toast up a thick slice of dutch oven bread or Irish oatmeal soda bread.
POUND CAKE: a loaf style pound cake or bundt pound cake.
TRIFLE: strawberry curd would make a delicious spring trifle.
CRUMBLE BARS: swap out the lemon curd in these buttery shortbread bars.
DUTCH BABY PANCAKES: use to fill these adorable mini Dutch babies!
COOKIES: strawberry curd can fill Cardamom Linzer Cookies or Heart Thumbprints.
Strawberry Curd
Equipment
- food processor or blender for making the fruit puree
- microwave for cooking the curd
- fine mesh strainer
Ingredients
Instructions
- Process or blend the 2 cups halved strawberries until they are as smooth as possible.
- Put the puree into a quart sized or larger microwave safe bowl along with the 1/4 cup fresh squeezed lemon juice and 1/2 cup sugar. Whisk to combine.
- Add the 3 large egg yolks and 1 large egg and whisk well until the eggs are well broken up and completely incorporated.
- Microwave the bowl on high for one minute. Whisk well.
- Microwave on high for another minute, and whisk again.
- Microwave for a third and final minute. Stir with a spoon. It should be at least 175F and it should coat the back of the spoon. Note: if your microwave is less than 1200 watts your curd may take longer. Just microwave in 15-30 second bursts, stirring and checking in between, until it has reached 175F and coats the back of your spoon.
- Slowly stir in the bits of butter, a few at a time, until they are all melted.
- Push your curd through a fine mesh strainer ~ take the time to get most of it through. You may be left with less than 1/2 cup of solids to discard.
- Let the curd cool at room temperature, then cover and refrigerate until cold. It will thicken as it chills.
- Use your strawberry curd within a week, or freeze for up to 2 months.
This recipe is an absolute keeper! I served the curd on a German pancake and thought I had gone to heaven! Next is to put it on my Greek Yogurt. How about a strawberry curd tart? So many ideas running through my head!
You sound like me, so many possibilities!
Incredible! Now I need to find other fruits to make curds with!
Yay ~ so happy you loved this one Jan. There are SO many different fruits you can use. I’m working on blueberry right now 🙂
Can I use frozen berries?
Yes, that will work, just thaw and puree.