|Recipe courtesy of CosmoCookie.blogspot.com|
2 cups sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch (for the Dutchies, maizena can be used instead)
1 tablespoon lemon juice
3 large egg yolks, lightly beaten
1/4 cup (4 tablespoons or 1/2 stick) butter, cut into pieces
In a food processor or blender pulse strawberries until smooth. Strain through a fine strainer to remove seeds. In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat for 7 to 8 minutes, or until very thick, whisking constantly. Remove from heat. Gradually add butter, whisking until melted. Let cool. Place in a jar and store in refrigerator.