Step 1

In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.

Step 2

Using two forks, mash butter into the dry ingredients until it is fully incorporated.

Step 3

Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.

Step 4

Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.

Step 5

Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).

Step 6

In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.

Step 7

Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.

Step 8

Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.

Step 9

Enjoy!