In medium saucepan mix strawberries, lemon juice, and sugar.

Heat on medium bring to a simmer and cook for 2 minutes over medium heat.

Place a strainer over a bowl and stain and press the mixture until all liquid is in a bowl.

Mix the egg yolks in a small bowl.

Add a tablespoon at a time of the mixed egg yolks into the strawberries and stir well and quickly so the heat of the strawberry mixture heats the egg yolks slowly so they don't curdle.

Keep whisking while you add more egg to the strawberry mixture until it's all well blended.

Place the mixture into the saucepan and heat it on low, whisk in the butter and it's ready when the mixture is thick and coats the back of a spoon.

Remove the pan from the heat, transfer the strawberry curd to a glass jar or shallow dish covered with plastic wrap touching the curd so it doesn't get a film on top as it cools, and refrigerate.