Puree strawberries. Press through a fine mesh strainer into a clean bowl.
In a small saucepan set over medium heat, melt butter. Remove from pan from heat. Whisk in sugar, cornstarch, strawberry puree and lemon juice. Whisk in yolks one at a time, whisking until fully combined. Return to heat. Continue whisking occasionally until thickened. Remove from heat.
Press curd through a fine mesh strainer to remove any impurities.
Transfer to desired storage container. Cover and cool to room temperature. Use immediately or chill until ready use.
Notes
An original recipe from Baked by RachelRecipe yields roughly 1 cup
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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