Place a fine mesh strainer over a heatproof bowl and set a side.

Combine the strawberry puree, lemon zest, lemon juice, sugar, and cornstarch in a medium saucepan. Whisk well to thoroughly combine. Add the egg yolks and whisk gently until the mixture is smooth and uniform.

Place the pan over medium heat. Cook, stirring constantly with a silicone spatula, until the mixture thickens and coats the back of the spatula. It should be about 165 degrees. Immediately scrape the curd into the strainer. Gently stir the curd to push it though the strainer into the bowl. Gently stir in the oil. Cover the curd with plastic wrap and refrigerate until firm, at least two hours. Curd can be made ahead and kept refrigerated in an airtight container for up to three days. Any leftover curd is fantastic stirred into yogurt, dolloped on pound cake, or spooned over ice cream.