14 ounces strawberries

2 large eggs

3 large egg yolks

1/3 cup sugar

3 tablespoons unsalted butter, diced

1 tablespoon freshly squeezed lemon juice

 

Puree the strawberries in a food mill using a fine disc. Bring the puree to a bare simmer in a small, heavy saucepan. Whisk together the eggs, yolks, and sugar in a large bowl. Continue whisking while adding the hot puree in a thin stream. Place the bowl with the egg mixture over a medium pan of simmering water and heat, whisking constantly, for 4 to 5 minutes, or until thick. Stir in the butter and lemon juice. Chill.

 

Makes about 2 cups. Keeps for a day or two tightly sealed in the refrigerator.