Strawberry Lemon Curd Recipe

• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• zest from 3 lemons
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/4 cup sliced fresh strawberries
• 5 large egg yolks

1. In a large bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined.
2. Combine the lemon juice and strawberries in a blender and blend until smooth. Add the lemon juice mixture to the sugar mixture and beat until just combined. Beat in the egg yolks one at a time.
3. Transfer the mixture to a medium-sized, heavy-bottomed pot. Cook the mixture over low heat, stirring constantly, until it is thick and creamy, about 12 minutes. It will register 170u0b0 on a candy thermometer.
4. Immediately strain the curd through a fine mesh sieve into a bowl. Ladle the curd into jars, cool to room temperature, then seal the jars and store in the refrigerator for up to two weeks.

unsalted butter, sugar, zest from, lemon juice, fresh strawberries, egg yolks

Taken from www.seriouseats.com/recipes/2011/09/preserved-strawberry-lemon-curd-recipe-fresh-lemon-juice.html (may not work)