[Flego]

I have an amount of strawberry purée (had to cook them down to stop them from going to waste). Any ideas please on the ratio of eggs and butter per volume of purée?  All recipes start with the weight of raw fruit.

[Yorkie]

Welcome to the site.

I don't know the answer, but wondered whether there were any strawberry puree recipes out there, from which you could reverse calculate the raw weight, and then recalculate the weight to a standard curd recipe?

You may have already thought of this, sorry!