Fresh fruit curd is a great option when you go a little crazy in the produce section or at the farmers market. Meyer lemon curd, pineapple curd, and fresh strawberry glaze can be added to all kinds of baked goods or enjoyed on ice cream. These recipes are simple and seasonal.
Every tree in my neighborhood is bursting with fruit right now, and the tables at the farmers market are overflowing with strawberries. I love this time of year when there is so much fresh fruit that people can’t seem to keep up with it all.
Due to the generosity of friends, a sale on pineapple at Sprouts, and an irresistible sample table at the strawberry stand, I found myself with my own mountain of fresh fruit right before I’m about to leave to go out of town.
There is only so much fruit a girl can eat in one sitting, so I decided to make some fruit curds so I could use this delicious bounty when I return next week.
Curd can easily be frozen, so its a great option if you’re short on time and can’t figure out what to do with that 8lb bag of meyer lemons.
Meyer Lemon Curd
Simple Meyer lemon curd recipe
- 6 egg yolks
- 1 cup sugar
- 3 Meyer lemons zested and juiced (1/2 cup of juice)
- 1 stick of butter 1/2 cup cut in 1 inch pieces
- Whisk egg yolks and sugar in a small saucepan.
- Heat over medium heat taking care to make sure the mixture doesn't boil.
- Gently stir in lemon juice and zest.
- Stir continuously for 10-15 until curd thickens and can coat the back of a wooden spoon (it should still be pourable).
- Stir in butter until melted.
- Strain the curd using a fine mesh strainer into a glass bowl (to remove any cooked bits of egg).
- Cool completely
Lemon Curd Recipes
- 1 c fresh pineapple puree strained
- 1/3 c sugar
- 3 egg yolks
- 2 T cornstarch
- small pinch of salt
- 2 T butter
- In a medium saucepan, whisk together the pineapple puree, sugar, egg yolks, cornstarch, and pinch of salt.
- Turn heat on to medium and whisk constantly until the mixture thickens.About 5 minutes.
- Remove from heat and whisk in the butter until melted.
- Will keep in the refrigerator for up to a week or freeze.
Pineapple Curd Recipes
Fresh Strawberry Glaze
Fresh Strawberry Glaze Recipe
- 2 pounds fresh strawberries stems removed
- 1/2 cup sugar
- 2/3 cup water
- 2 teaspoons lemon juice
- 3 tablespoons corn starch
- Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat.
- Bring to a boil, stirring constantly
- After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, stirring occasionally. As the strawberries soften, use your spoon to break them in pieces.
- Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat.
- Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Pour into the simmering pan of strawberry juice.
- Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes).
- Remove glaze from heat and cool completely
For a sugar substitute, use 1/2 cup of honey
Strawberry glaze recipes
Make sure to tag #betsylife on Instagram when you post pics of your curd creations!