Slice the strawberries in half and set them with the lemon juice in a pot over medium low heat. Cook as the strawberries soften and break down. Once you can easily press one with a wooden spoon and it smushes, take it off the heat - this can take up to 10 minutes. It’s also important for some of the water in the berries to evaporate.

Pour the strawberry lemon mixture into a food processor and puree (or do this in the pot with an immersion blender). Into a bowl, press through a fine mesh sieve to remove seeds and flesh. You should have around 400g ‘strawberry lemon juice’ at this point. Transfer it back into the pot and add the sugar, starch, salt and starch. Separately whisk the eggs very well to break up the white bits, add them to the pot with the rest of the ingredients and quickly whisk vigorously and very well.

Set the pot back over medium low heat and cook, stirring often, until it coats the back of a spoon and registers 170F with an instant read thermometer. This can take around 10 minutes, depending on the material of your pot and the heat (slower is better).

Once again, pour the mixture through a fine mesh sieve into a bowl - this time to remove any egg bits. Take your time squeezing as much of the strawberry mixture out. Add the butter in slices then stir until it has fully melted and you have a smooth curd.

Let the curd come to room temperature then transfer it to a sealable airtight container. Chill overnight. The flavor is brighter and better after a sufficient chill. Store in the fridge, it’ll keep for up to 2 weeks.