| Ingredients: |
| • | 1 cup The Perfect Purée Strawberry Puree (or flavor of your choice: Mango, Raspberry, Blueberry), thawed |
| • | 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | ½ tbsp. The Perfect Purée Lemon Zest, thawed |
| • | 6 large egg yolks |
| • | 1 cup superfine white sugar |
| • | ¼ tsp. salt |
| • | 8 tbsp. butter |
| • | ½ tsp. pure vanilla extract |
| |
| Method: |
| 1. | Choose a metal bowl large enough to sit on top of a saucepan and whisk all ingredients except butter and vanilla in the bowl. Make sure your eggs and sugar are well combined and the mixture is frothy. Boil several inches of water in a saucepan and place the bowl with your mixture on top. Continue whisking until mixture begins to thicken and is just about to boil. It should coat the back of a wooden spoon and leave a clear mark when you run your finger down it, roughly 165 degrees. |
| 2. | Remove the bowl from the saucepan and add your butter and vanilla: whisking until melted and combined. |
| 3. | Place plastic wrap directly onto the curd, touching it so it does not form a film while cooling. Cool 10 minutes at room temperature and then finish cooling in the refrigerator in an airtight container or mason jar with a lid. |
| 4. | Use curds as an accompaniment to scones, biscuits, or pastries. Curd also makes a wonderful filling for cupcakes and cakes. |
