STRAWBERRY-LIME CURD
Adding lime to a strawberry curd makes it sweet and tangy at the same time. This easy recipe comes together in a few minutes and is great on toast, pancakes, muffins, or even as a dessert topping.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Mix strawberry puree, sugar, cornstarch, lime zest, lime juice, and salt in a bowl.
- Melt butter in a saucepan over medium-low heat. Remove from heat and stir in strawberry mixture until well combined. Add egg yolks, stir, and return to heat.
- Cook over low heat, stirring constantly, until strawberry curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
Nutrition Facts : Calories 49.6 calories, Carbohydrate 6.2 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 27.3 mg, Sugar 5.1 g
STRAWBERRY RHUBARB CURD
This sweet and slightly tart curd makes a great topping for homemade biscuits, scones, waffles, or just buttered toast! You can adjust the sweetness or tartness to your liking, depending on how sweet or tart the fruit is that you are using.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine rhubarb, strawberries, and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, until mixture begins to boil, about 5 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool slightly.
- Pass mixture through a food mill, using the disc with the smallest holes. If you don't have a food mill, you can either puree the mixture with a food processor or immersion blender, or push it through a fine mesh strainer.
- Fill the bottom of a double-boiler with about 1 inch of water and bring water to a simmer. Combine the eggs, egg yolk, and sugar in the top of the double-boiler and whisk together. Place over the bottom of the double-boiler and continue whisking until the sugar is dissolved.
- Slowly whisk in the strawberry-rhubarb puree and continue whisking until the mixture is thick enough to coat the back of a metal spoon. Add butter and whisk until smooth.
- Pour into a sterile jar, cool to room temperature, and refrigerate for up to 3 weeks.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 3.3 g, Cholesterol 37.8 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 18.1 mg, Sugar 2.9 g
EGG-FREE STRAWBERRY CURD
Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
- Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.
Nutrition Facts : Calories 38 calories, Carbohydrate 5 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 4 g
HOMEMADE STRAWBERRY SHORTCAKES
If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you've been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that's perfect on any sunny day.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
- In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
- Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
- Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
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- Remove the stems from the strawberries. Coarsely chop the strawberries and place them in a 4-quart saucepan with the sugar and lemon juice. Bring the strawberries to a boil and then reduce to medium heat. Cook the berries, stirring occasionally until they're reduced to 1-3/4 cups. About 7 minutes.
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