Yields: 24 bars
1 3/4 C flour
1/4 C cornstarch
2/3 C powdered sugar
1/2 Tbsp salt
2 sticks cold butter, cubed
non-stick spray, as needed
4 eggs, beaten
1 1/3 C sugar
3 Tbsp flour
1 1/3 C strawberries
2 Tbsp lemon zest
2/3 C lemon juice
1/3 C milk
1 Tbsp powdered sugar
Preheat oven to 350 F degrees.
In a large bowl, combine flour, cornstarch, powdered sugar, salt, and butter.
Using two forks, combine flour, cornstarch, powdered sugar, salt, and butter, until fully incorporated.
Line a 9x13 baking dish with parchment paper. Coat with non-stick spray.
Pour mixture into dish and pack firmly, allowing 1/2 inch up the sides.
Refrigerate for 30 minutes, then bake for 20-25 minutes, or until light golden brown.
Cool completely. Reduce oven temperature to 325 F degrees.
In a large bowl, combine eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk, until well combined.
Pour blended mixture into egg mixture and stir well.
Pour filling into crust.
Bake for 45 minutes, or until firm, or set.
Cool for 30-45 minutes before removing from pan. Sprinkle with powdered sugar and cut into squares.