Strawberry curd question?

I made strawberry curd for the first time. I have made lemon curd before. It did not thicken as much as lemon curd, but thats ok. It's cooling now but it tastes a little eggy. I know i did not curdle it or cook the eggs badly like you can do sometimes making curd. Is it done? Is it just that strawberry is not a strong enough flavour to cover the yolks? I just wnna make sure i don't make anyone sick with egg yolks.....