by Ivey Mellem
Start to finish: 50 minutes (15 minutes active time)
Servings: About 10
– 2 cups flour, sifted
– ½ cup white sugar
– 1 cup (2 sticks) butter,
– 1 cup strawberries, finely chopped
– 4 large eggs
– 2 cups plus 3 tablespoons white sugar
– ¼ cup lemon juice
– ¼ cup flour
– ½ teaspoon baking powder
– (Optional) Lemon rind from 1 lemon
Heat oven to 350 F and grease a 9 x 13 pan with either non-stick spray or shortening. Place chopped strawberries in a small bowl and mix in 3 tablespoons white sugar. Cover and let sit until needed.
Combine the softened butter with 2 cups flour and ½ cup white sugar in a medium bowl until fully incorporated. Firmly press into the bottom of the greased pan. Bake for 15-20 minutes or until crust is golden brown.
Mash strawberries with a fork, then set aside. In a medium bowl, beat together the eggs, 2 cups white sugar and lemon juice. Mix in the ¼ cup flour and baking powder until fully incorporated. Stir in the strawberry mixture and lemon rind, if using. (Alternatively, you can use 1 cup of strawberry jam instead of fresh strawberries.)
Pour mixture over the hot crust, then bake for another 20-25 minutes until the filling is firm. Remove and let cool completely before serving. Enjoy!