Sumptuous strawberry curd bars

By Hope Malau
16 December 2015

Looking for something special to serve guests? This delicious treat will keep them coming back for more!

Preparation time: 15 min Baking time: 30 min Makes: 24 bars


  • 200 g pecan nuts
  • 250 ml (1 c) flour
  • 125 ml (½ c) icing sugar
  • 2,5 ml (½ t) cinnamon
  • 125 ml (½ c) butter, softened


  • 350 g frozen strawberries
  • 125 ml (½ c) water
  • 250 ml (1 c) caster sugar
  • 4 large eggs
  • 4 egg yolks
  • 30 ml (2 T) lemon juice
  • a pinch of salt
  • 125 ml (½ c) unsalted butter, softened


1. Preheat the oven to 180 °C. Line a baking pan with baking paper. Place the nuts in a food processer and blitz until finely ground. Add the flour, icing sugar and cinnamon to the food processor and blitz. Add the butter until everything is combined or use your fingertips to mix all the ingredients together.

2. Press the mixture into the lined baking pan, making it even, and freeze for 30 minutes. Remove from the freezer and bake for 20 minutes.


3. Place the berries in a pot with the water on medium heat for 5 minutes. Strain through a sieve, mashing the berries, and set aside to cool.

4. Add the caster sugar, eggs, egg yolks, lemon juice and salt to the berry liquid. Place the mixture in a pot on medium heat, stirring vigorously until it thickens. Remove from the heat and stir in the butter until well combined.

5. Pour the warm curd over the crust and bake for 10 minutes or until the curd is set. Cool and refrigerate for 1 hour before cutting.

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