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.
8ouncesunsalted buttercut into 8 pieces plus more for serving
Strawberriesfor serving
Tarragonfor serving
Instructions
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.