1 ½sticks unsalted butterplus extra for greasing pan
1 ⅓cupsgranulated sugar
2teaspoonsfinely grated lemon zest
⅔cupfreshstrained lemon juice
1 ¼cupsfresh chopped strawberries
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Lightly butter a 9 X 13? baking dish and line the pan with a sheet of parchment paper.
Lightly butter parchment and lay a second sheet of parchment across it, so that they are in two different directions.
In a medium bowl, combine flour confectioners’ sugar, cornstarch, and salt. Slice butter into small pieces and then cut into flour mixture using a pastry cutter or two knives. Work until mixture resembles coarse meal.
Pour mixture into pan and press firmly into pan so that there is about 1/4 inch thickness on the bottom and crust goes up sides about 1/2 inch.
Refrigerate for 30 minutes.
Place rack in middle of oven and preheat to 350F.
Bake for 20 minutes or until golden brown.
In a medium bowl, whisk eggs, sugar, and flour.
Place the lemon zest, chopped strawberries, lemon juice, milk, and salt in a blender and mix until well puréed.
Add lemon mixture to the egg mixture and whisk until thoroughly combined.
Reduce oven temperature to 325F.
Blend filling mixture again thoroughly with the whisk before pouring into warm, but not hot, crust.
Bake about 25 minutes until the filling feels firm when touched.
Cool completely on wire rack about 30 minutes. Remove bars from pan and place on cutting board.
Peel paper down and cut into bars. Wipe knife or pizza wheel off between each cut as necessary.