Description

This delicious dessert begins with a buttery shortbread crust, then a tangy strawberry-lemon filling, and finished with a dusting of powdered sugar.

Ingredients

• Crust:
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 1/4 c. granulated sugar
• 1 1/2 c. all-purpose flour
• 1/4 t. salt
• Filling:
• 1 c. fresh lemon juice
• 2–3 t. lemon zest
• 3/4 c. chopped strawberries
• 1 1/4 c. granulated sugar
• 4 large eggs
• 1/4 c. all-purpose flour
• 1/2 t. baking powder
• 1/4 t. salt
• Topping:
• powdered sugar, for dusting

Steps

1. Preheat oven to 350 degrees F. Line a 9x13" pan with parchment paper or aluminum foil, leaving some overhang; lightly spray with cooking spray.
2. Crust:
3. In a bowl, beat the butter and sugar together until light and fluffy, about 2 minutes. Mix in the flour and salt until a soft, crumbly dough forms.