This recipe is based on Leanne Kitchen’s from the Grower’s Market book.
250g strawberries, hulled and quartered
3/4 cup caster sugar
1 tsp grated lemon zest
1 tbsp lemon juice
4 egg yolks
Put the strawberries, sugar, butter, lemon zest and juice in a saucepan over a low heat until the butter melts and sugar dissolves. Simmer gently for five minutes.
Beat the egg yolks in a large bowl, then add the strawberry mixture while stiring. It will thicken as you stir.
Pour back into the saucepan and stir over a low heat for two minutes then bottle. Apparently it keeps in the fridge unopened for two months and five days once opened, but I’m certain it won’t last that long!