Step 1

Preheat oven to 350˚F. In a food processor place the butter, 2 cups of flour, almonds and 1/4 cup powdered sugar and mix until this forms a ball, scraping sides as needed to incorporate all. Press this mixture into a 13”x9" pan that has been sprayed with Pam or greased with butter. Form a 1/2" rim around the edges and bake for 15 minutes.

Step 2

Either use a strawberry jam already made and omit the 1/4 cup sugar OR make fresh using strawberries and 1/4 sugar. If making fresh: wash and trim tops off of strawberries. Place in a small saucepan and add the 1/4 cup of sugar. Cook on low and mash with spoon as strawberries cook down and thicken, 8-10 minutes. Set aside to cool.

Step 3

In a mixing bowl whisk the eggs, 2 cups of sugar, the remaining 1/4 cup of flour, baking powder, lemon juice, and lemon zest until smooth.

Step 4

Pour custard filling mixture over the baked cookie base and spread to cover completely, staying inside the rim of the cookie dough.

Step 5

Using a spoon, drop cooked strawberries or jam on top of lemon mixture and swirl slightly.

Step 6

Bake for another 30 minutes until the filling is set, and the edges are golden brown. Cool completely and then sift the 1/3 cup of powdered sugar evenly over the top. Cut into bars and serve.