Step 1

Preheat oven to 325° and line a 9x13 pan with parchment paper overhanging. I did not grease my paper. If not using paper, lightly grease your pan.

Step 2

Beat softened butter in mixer with paddle attachment.

Step 3

Add powdered sugar and combine.

Step 4

Add flour and salt and mix until crumbly.

Step 5

Pour into prepared pan and spread. Press firmly into pan, making sure the crust is evenly spread.

Step 6

Bake at 325° for about 25 minutes, or until it is lightly golden brown.

Step 7

Remove from oven and reduce to 300°.

Step 8

While the crust is baking prepare the filling. Combine the fresh lemon juice, lemon zest, strawberries, and sugar in a blender. Blend until smooth.

Step 9

Add eggs to blender and blend until smooth.

Step 10

Add flour, baking powder, and salt to blender. Blend until smooth.

Step 11

Pour the filling over the hot crust and bake at 300° for about 30 minutes. The center should be just about set and nothing should be brown.

Step 12

Remove from oven and cool for 1 hour. Cover and then chill in the fridge for 1-2 more hours.

Step 13

When ready to serve remove pan from fridge and gently remove from pan using parchment paper.

Step 14

Dust with powdered sugar and cut into bars.

Step 15

Keep the bars stored in an airtight container in the fridge for up to 5 days.