1 c. soft butter
1/2 c. powdered sugar
2 c. flour
dash of salt
1 cup fresh lemon juice
2 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/2 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
Make the crust: In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
While the crust bakes, prepare the filling.
Filling: Whisk together lemon juice, lemon zest, strawberry puree, sugar and eggs until smooth. Whisk in flour, baking powder and salt, until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (there will be a light colored “crust” on top from the sugar in the custard).
Cool completely before slicing and use a damp knife to ensure clean slices. Store bars in the refrigerator. Top with powdered sugar before serving. Makes 24 bars.