# What you need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Strawberry Lemonade Filling
05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice, approximately 2 lemons
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt
→ Topping
12 - Powdered sugar for dusting, optional
# How to make it:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.
03 - Press dough evenly into the bottom of the prepared pan, smoothing the surface. Bake for 18 to 20 minutes until lightly golden.
04 - While the crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds if desired.
05 - In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Once the crust is baked, remove from oven and pour the strawberry lemonade filling evenly over the hot crust.
07 - Return to the oven and bake for 20 to 22 minutes until the center is just set and no longer jiggles.
08 - Allow to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from the pan using the parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.
