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Recipe Detail Page
Fresh Strawberry, Lemon Curd and Yogurt Shooters
Early Summer 2001
Stawberry purée can be made and frozen up to a couple of months in advance. It will also keep well in the refrigerator. Curd can be refrigerated for four days.
2 eggs
4 egg yolks
1/2 cup (125 mL) granulated sugar
3/4 cup (175 mL) lemon juice
1/3 cup (75 mL) unsalted butter, at room temperature and cut into cubes
4 cups (1 L) strawberries, hulled
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) lemon juice
2 cups (500 mL) plain yogurt, at least 3.2% m.f.
1. Place eggs, yolks, sugar, lemon juice and butter in a small saucepan set over medium-low heat. Whisk frequently until butter melts. Continue to cook, stirring continuously, making sure to clear the sides of the pan, until curd is thick, about seven minutes. Do not allow to boil (if there are any lumps in your curd, strain through a sieve). Turn curd into a bowl, pressing a piece of plastic wrap directly on surface. Refrigerate until cold, about three hours.
2. Place strawberries, sugar and lemon juice in a food processor or blender. Purée until smooth. Taste and add a little more sugar or lemon juice if needed. Set aside.
3. To assemble, evenly divide yogurt among small serving glasses. Top with curd, then the strawberry purée.
