# Components:
→ 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
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
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over edges 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 prepared pan, smoothing the surface. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through 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 - Remove crust from oven and pour strawberry lemonade filling evenly over hot crust. Return to oven and bake for 20 to 22 minutes until center is just set and no longer jiggles.
07 - Allow to cool completely in pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
08 - Lift bars from pan using parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.
