Puree strawberries in blender or food processor. Blend until seeds are pulverized (if your blender cannot pulverize the seeds, start with a little more strawberries and strain into saucepan.)
12 ounces hulled strawberries
Pour into a medium sized saucepan.
Mix
Stir together sugar and cornstarch.
scant 1/2 cup sugar, 1 1/2 T cornstarch
Add mixture to the strawberries.
Add lemon/lime juice.
1 T lemon or lime juice
Whisk egg yolks then add to saucepan.
3 egg yolks
Cook
Place over medium heat, stirring continuously until thickened.
Add in butter one pat at a time and stir to combine.
4 T butter
Cool
Place in container, cover with plastic wrap, and let cool.