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Strawberry-Tarragon Curd Toast Recipe

Strawberry-Tarragon Curd Toast Recipe

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 this Strawberry-Tarragon Curd Toast recipe alongside scones, toast, or crepes, layered between your favorite lemon or vanilla cake, or swirled into yogurt for a fancy treat.

Okay, go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

strawberry tarragon curd recipe v emmakmorris medium
Strawberry-Tarragon Curd Toast Recipe

Strawberry-Tarragon Curd Toast Recipe

A super simple but elegant recipe for a traditional French-style curd with tons of fresh strawberries, a hint of tarragon, this is perfect on toast, crepes, or served with scones. This Strawberry-Tarragon Curd Toast recipe can be eaten as breakfast, dessert, or whenever you want.
5 from 1 vote
Cook Time 15 mins
Resting Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 12 Toasts
Calories 225 kcal


  • 6 large egg yolks
  • 3/4 cup unrefined granulated sugar
  • 15 ounces Strawberry-Tarragon Puree
  • 1/2 cup freshly squeezed lemon juice
  • 8 ounces unsalted butter cut into 8 pieces plus more for serving
  • Strawberries for serving
  • Tarragon for serving


  • Make The Lemon Curd: 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 a filma film forming. Let cool at room temperature. Once cool, pour curd into jars, tightly seal and chill in refrigerator at least one hour before serving.
    Yields 2 cups curd.
    TIP: The curd can be stored up to two weeks in refrigerator.
  • Serve: To serve, top a toast with a smear of butter, a spoonful of the curd, some sliced berries, and a bit of chopped tarragon.


Serving: 1 toastCalories: 225kcalCarbohydrates: 16gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 132mgSodium: 7mgPotassium: 79mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 25mgCalcium: 22mgIron: 0.4mg
Keyword easy appetizer, sweet breakfast
Tried this recipe?Mention @saltandwind or tag #swsociety!

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