Strawberry Lemon Curd

Oh, this is a good one.  I can't stop putting it on EVERYTHING!  Toast, Coco Pop Cakes (pictured), plain Greek yogurt, kefir, crackers, on a very large spoon...

INGREDIENTS

• 6T unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 lemons, zested & juiced
• 1/2 cup sliced fresh strawberries
• 5 large egg yolks

DIRECTIONS 

In a bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined and fluffy.

 

Combine the lemon juice and strawberries in a blender until smooth. Add the lemon juice to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.

Transfer it all to a small/medium, heavy-bottomed pot. Cook over LOW-MED heat, stirring constantly, until it thickens, about 10 or 15 minutes.

Ladle the curd into little glass jars that you've swished hot water in (so they won't shatter with the hot curd), screw the lids on and allow to cool in the fridge, where the jars should get a nice seal due to the temperature change.

Fills 2 little jars, so makes approximately 2.5 cups worth.  

Promptly eat on everything.