📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it super easy to lift the bars out later. Trust me, this is a game-changer!
2. Make the Shortbread Crust: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Add 1 cup (2 sticks) of cold, unsalted butter, cut into small cubes. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This step is *crucial*. Don’t overmix! You want those little butter pockets for a tender crust. Alternatively, you can use a food processor for this step.
3. Press the Crust: Press the mixture evenly into the prepared baking pan. Use the bottom of a measuring cup to firmly pack it down. It should be nice and compact. Prick the crust all over with a fork to prevent it from puffing up while baking.
4. Bake the Crust: Bake the crust for 20-25 minutes, or until it's lightly golden brown. Keep a close eye on it. You want it perfectly golden, but not burnt.
5. Prepare the Lemonade Filling: While the crust is baking, make the filling. In a large bowl, whisk together 4 large eggs, 1 3/4 cups granulated sugar, 1/2 cup freshly squeezed lemon juice (about 3-4 lemons), 1/4 cup all-purpose flour, and 1/4 teaspoon salt. Make sure there aren't any lumps!
6. Make the Strawberry Puree: In a blender or food processor, puree 1 cup of fresh strawberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. This step is optional, but it makes for a smoother texture.
7. Assemble and Swirl: Pour the lemonade filling over the warm shortbread crust. Drizzle the strawberry puree over the filling. Use a skewer or knife to gently swirl the puree into the lemonade filling. Be artistic! It doesnt have to be perfect.
8. Bake Again: Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and doesn't jiggle when you gently shake the pan. The edges should be lightly golden, and the center should be just set. The edges are the best part. Fight me.
9. Cool Completely: Remove the bars from the oven and let them cool completely in the pan. This is *essential*! If you try to cut them while they're still warm, they’ll be a gooey mess.
10. Chill (Optional): For cleaner cuts, chill the bars in the refrigerator for at least 2 hours. I prefer overnight for best results.
11. Cut and Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut them into squares and dust with powdered sugar, if desired. Serve cold and enjoy every bite! I promise you will!