# What You'll Need:
→ Shortbread Crust
01 - 1 cup (2 sticks) 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:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on 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 soft dough forms.
03 - Press dough evenly into prepared pan, smoothing surface. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in blender or food processor until smooth. Strain through fine mesh sieve to remove seeds if desired.
05 - In large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove baked crust from oven and pour strawberry lemonade filling evenly over hot crust.
07 - Return to oven and bake for 20 to 22 minutes until center is just set and no longer jiggles.
08 - Allow bars to cool completely in pan on cooling rack, then refrigerate for at least 2 hours to ensure clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 equal squares and dust with powdered sugar before serving if desired.
