Wash the strawberries, add 1 tbsp fresh lemon juice, and place them in a microwave-safe tub.
Microwave on high for 2-3 minutes until softened and the juices are running.
Strain the fruit over a jug to collect the juice, press the strawberries through the sieve using the back of a spoon until only the pulp remains, making sure you get all of the juice. This should yield approximately 150 ml strawberry juice.
Put the strawberry juice, caster (superfine) sugar, unsalted butter (in cubes) and 2 medium eggs (beaten) into the microwave-safe tub. Stir to mix gently.
Microwave on high for 1 minute, then stir well, microwave again on high for 1 minute then stir and mix well using a spoon. The mixture will be starting to thicken. Microwave on high for another minute, then stir well, the mixture will be starting to coat the back of the spoon and feels thicker as you stir. Microwave on high for one further minute then stir well. Sieve the mixture to remove any lumps of eggs that might have formed despite the stirring.
The finished strawberry curd will be a dusky pink colour and will coat the back of a spoon, a fairly thick mixture. The yield is 250 ml, 275 g of curd, which fills one jar. Cover the tub and put it in the fridge to thicken further. Decant into a sterilised jar and keep in the fridge.