But I’m still looking for ways to make the most of it, by exploring locally and taking advantage of more time together at home to involve my daughter Isabelle in my interests.

This summer looks a little different in our home: no traveling, no summer camp, no pool parties. And the color just makes me happy (i’m partial to pink, if you haven’t guessed). Spooned into a crisp, buttery tart shell and topped with some fresh berries, it tastes like summer concentrated into a candy. The result is both tart and sweet at once, and wonderful on anything from toast to scones. Like many recipes involving fruit, you can adjust based on the actual fruit you’re working with. If you want to use it as a spread and want a more cohesive, spreadable consistency, you can add another egg to the curd when making it. I found that the curd will also firm up considerably more once it’s spread in a thin layer into the tart shell, so if you’re making this curd to use as a tart filling, I would go with three eggs. The curd will firm up more once it’s chilled in the refrigerator for a while. It should thicken but it will be looser than a custard. Make sure to cook it gently, stirring constantly, until it reaches 180 degrees F resist to urge to turn up the heat up high to make it cook faster. You can use frozen strawberries instead of fresh, just make sure you cook them in a saucepan on the stove for several minutes to defrost and soften them before using them.īecause of the added liquid from the strawberry puree, this curd may take longer to cook than the lemon-only curd, and it won’t firm up as much in the saucepan. This strawberry lemon curd is the most perfect, delicate shade of pink, and it doesn’t lose its color while being cooked, so don’t worry! I used my favorite classic lemon curd recipe and adjusted it to add some perfectly ripe strawberries. We’re in the middle of strawberry season right now, so this is a simple and beautiful way to enjoy (and preserve) some of them. I’ve made so many other fruit curds before, but I’m surprised I never mixed strawberries and lemons together. When this time of year comes around, all I want to make is fruit tarts. This strawberry lemon curd tart is as refreshing as a glass of strawberry lemonade in this warm summer weather.

Strawberry lemon tart