Strawberry lemonade flavored bars

Ingredients:

Cake

• 1.5 cups of flour
• 165g butter, diced, at room temperature, plus extra for greasing the pan
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon fine salt

Filling

• 2 cups freeze-dried strawberries (34g pack)
• 4 large eggs
• 2 large yolks
• 2 and 1/3 cups granulated sugar
• 1/3 cup flour
• 3/4 cup freshly squeezed lemon juice, strained (from 6-7 lemons)
• 55 g butter, melted
• Powdered sugar, for dusting

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking pan with foil, allowing the ends to overhang the pan by 2 inches (5 cm). Grease the foil and pan with 1 tablespoon (15 g) of butter.
2. Cake. Combine the flour, butter, cornstarch, sugar, and salt in a food processor and knead until combined, about 1 minute. Press the dough into the prepared pan and press evenly into the pan. Bake until golden brown around the edges and light golden brown in the center, about 30 minutes. Transfer to a wire rack to cool.
3. Reduce oven temperature to 150°C. To prepare the fillingIn a food processor, puree the freeze-dried strawberries until they form a powder and set aside. In a medium bowl, combine the eggs, yolks, sugar, and flour until smooth. Stir in the lemon juice, strawberry powder, and melted butter.
4. Spread the filling over the warm crust and return the pan to the oven. Bake until the filling is set, about 30-35 minutes.
5. Cool the lemon pie on a wire rack for 30 minutes, then refrigerate until firm, at least 1 hour. Lift the cake out of the pan by pulling the ends of the foil. Remove the foil, trim the edges of the cake, and cut into 24 squares. Dust with powdered sugar and serve.