- 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
In a large bowl combine the butter, sugar, and lemon zest. Beat with an electric mixer until well combined.
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.
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 170° on a candy thermometer.
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.