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Add all ingredients to a stand mixer and mix at medium-high speed until eggs lighten in color a little bit. Make sure butter is melted, but not hot enough to cook the eggs
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Add mixture to a small saucepan and cook over medium-low heat, stirring contantly
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Stir for 10 - 20 minutes until mixture thickens - it will get pretty thick and coat the back of the spoon
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Remove from heat and set aside. It will thicken more as it cools
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All mixture to cool to about room temperature
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Spread half of curd over the cooked pie crust
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Layer sliced strawberries over curd
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Add yogurt made from whipping cream to mixing bowl
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Beat on high speed for a few minutes until yogurt whips up and is fluffy
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Add lemon curd to whipped yogurt
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Mix at high speed for 2 minutes
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Spread whipped mixture over strawberries
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Chill in refrigerator or two hours before serving
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Store in refrigerator