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A wonderful spring treat, this strawberry lemon curd is sweet and slightly tart, and the perfect addition to your cakes and pies!

strawberry lemon curd

Strawberry and lemon means one thing – SPRING! We are on the cusp of summer and warm weather and lemonade and flip-flops and I cannot wait. So, to get myself super excited about it all, I made a batch of this strawberry lemon curd!

I was originally going to do just lemon curd for a dessert I have coming up, but I had a big batch of strawberries and inspiration hit. These strawberries actually tasted GREAT too, unlike some of the other strawberries I bought during the winter. They’re clearly not a winter fruit, but I bought them anyway throughout the entire fall and winter season. But now they’re in season and they’re terrific!!

SO do you have your Easter menu all planned out?

Thanks to the usual suspect, we’re having an intimate family Easter dinner again this year. As much as I’ll be missing out on seeing family, I’m kind of excited to do a fancy little feast for my family. I’m definitely going to do ham, buns and roasted carrots. Dessert is still up in the air but carrot cake is pretty much a given.

Anyway, this summery curd made an appearance last weekend for dessert!

strawberry lemon curd

How do you make strawberry lemon curd?

So simple! If you’ve ever made a fruit curd before you will know exactly how easy this is. 

You’ll need:

  • strawberries
  • lemon (zest and juice)
  • sugar
  • egg yolks
  • butter

Start by turning the strawberries and lemon into liquid! In a blender, combine the strawberries, lemon juice and sugar. Blend on high until smooth!

Pro Tip: Be sure to zest the lemons before juicing them – if you’ve ever tried zesting an already juiced lemon you will know how hard this is!

Once smooth, add the pureed mixture to a saucepan, along with the lemon zest and egg yolks, and whisk well. Heat the mixture until it just begins to simmer, then reduce the heat to low and continue whisking until thickened, about 15 minutes. 

Once the curd is thick and coats the back of your spoon when you stir, then remove it from heat and stir in the butter, cubed. Stir until the butter has totally melted. Transfer the curd to a heat-proof container and allow it to completely cool down at room temperature before placing it in the fridge to really thicken up. Then it’s READY for all the goodies!

What do you serve strawberry lemon curd with?

This curd is PERFECT over a pavlova (recipe coming soon), but it’s also great in a lemon layer cake, drizzled on top of pancakes, stirred into oatmeal or turned into a strawberry lemon meringue pie! Yum! Basically anywhere you would use lemon curd in a recipe, you can use this strawberry lemon version!

I’m thinking I’d to make some mini tarts for the kids with this strawberry lemon filling. Maybe with a toasted meringue on top!? 

The nice thing about pairing this curd with meringue is that you can use the yolks of the eggs for the curd, and then the whites for the meringue. No waste!

strawberry lemon curd

Is lemon curd safe to eat?

I was a little freaked out when I first discovered that curd is basically egg yolks just stirred into the mix, but you are heating the egg yolks at a high enough temperature that it makes them completely safe! Nothing to worry about! 

How long will strawberry lemon curd keep?

This curd will keep in the fridge for 3-4 weeks, in an airtight container. I like to store mine in the fridge, in a mason jar. You can have it on hand for whenever you need!

Plan to make this curd the day before you’re going to use it for any dessert, so it has lots of time to thicken up and get cold!

However you plan to use it, I’m sure you’ll love it!

strawberry lemon curd

strawberry lemon curd

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strawberry lemon curd

Strawberry Lemon Curd

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 30 minutes
  • Yield: 1 pint 1x


A wonderful spring treat, this strawberry lemon curd is sweet and slightly tart, and the perfect addition to your cakes and pies!


  • 1 1b fresh strawberries, tops removed
  • 2 lemons (juice and zest)
  • 3/4 cup granulated sugar
  • 4 egg yolks
  • 1/3 cup butter, unsalted, cubed


  1. Add the strawberries, juice of both lemons and sugar to a high powered blender and blend on high until smooth and completely pureed. Pour the mixture into a saucepan placed over medium heat, and add the egg yolks and lemon zest. Whisk together until combined.
  2. Continuing whisking until the mixture just begins to bubble, then turn the heat down to medium-low and cook for about 15 minutes, whisking continuously, until the mixture begins to thicken up. When you stir it with a spoon, the curd should thickly coat the back of a spoon.
  3. Remove the curd from heat and whisk in the butter cubes until melted. Pour the curd into a heat-safe container and allow it to completely cool at room temperature, before placing it in the fridge to fully cool down and thicken up.

Curd can be kept in an airtight container, in the fridge, for 3-4 weeks.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: desserts
  • Method: stovetop
  • Cuisine: american
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Strawberry Lemon CurdStrawberry Lemon Curd

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. I am a huge fan of curd, and I’ve tried so many variations including rather unique, but say what? Strawberry lemon curd? Why didn’t I figure out it myself? So fresh and luscious – spring vibes overload! And that idea I suggested your earlier (carrot cake with cheesecake filling)? Please disregard. You should also include a layer / drizzle of this curd, too! Happy Easter!

    1. How about a cheesecake filling PLUS a strawberry lemon curd filling? I think it could go very well! Thank you Ben and hope you had a great Easter!!

  2. This looks so so good, I can’t believe it’s only 5 ingredients. It really would be so perfect with pancakes!!