Next time you’re hosting houseguests, kick up your curd game with fresh green notes from the garden. Using a simple Strawberry-Tarragon purée, this pretty pale pink curd comes together quickly yielding a distinctive flavor that’s equally sweet and complex. Serve alongside scones, toast or crepes, layered between your favorite lemon or vanilla cake, or swirled into yogurt for a fancy treat.
cut into 8 pieces
Combine egg yolks, sugar, purée and lemon juice in a medium saucepan and whisk to combine. Using a wooden spoon, continue stirring, paying careful attention to bottom and sides of pan to prevent egg yolks from sticking. Continue cooking for 6 to 8 minutes until curd begins to thicken enough to coat the back of your spoon.
Remove from heat and add butter, one tablespoon at a time, whisking constantly until thoroughly incorporated. Pour curd through a fine mesh sieve into a medium bowl and place plastic wrap directly over curd to prevent film from forming. Let cool at room temperature. Once cool, pour curd into jars, tightly seal and chill in refrigerator at least one hour before serving.
Curd can be stored up to two weeks in refrigerator.