Ingredients
4 cups sliced fresh strawberries1/2 cup sugar
2 tablespoons cornstarch
1/4 cup fresh lime juice
3 large eggs
2 large egg yolks
3 tablespoons butter
Preparation
Process strawberries in a blender or food processor until
smooth, stopping to scrape down sides as needed. Press strawberries
through a large wire-mesh strainer into a medium bowl, using back of a
spoon to squeeze out juice; discard pulp and seeds. Combine sugar and
cornstarch in a 3-qt. saucepan; gradually whisk in strawberry puree and
fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture
to a boil over medium heat, whisking constantly, and cook, whisking
constantly, 1 minute. Remove from heat, and whisk in butter. Place
plastic wrap directly on warm curd (to prevent a film from forming);
chill 8 hours. Serve with hot biscuits, Strawberry-Lemonade Muffins, or
use as a filling for tart shells.
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