- 2 1/4 cups all-purpose flour
- 2 1/4 cups granulated sugar, divided
- 1 cup (2 sticks) unsalted butter, cut into 1/2" pieces
- 1/2 tsp baking powder
- 4 eggs
- 4 tsp grated lemon zest
- 1/2 cup, plus 1 tsp fresh lemon juice, divided
- 2 cups strawberries, hulled
- 1 Tbsp granulated sugar
- Powdered sugar for dusting
Preheat oven to 325°.
In a large bowl, add 2 cups flour, 1/2 cup sugar, and butter. Using a dough cutter, cut butter into the flour and sugar until the dough resembles sand. Press evenly into bottom and up sides of a 9” x 13” baking pan. Bake until crust loses its shine and barely begins to show a hint of color, about 20 minutes. Cool.
In a large bowl, sift remaining 1/4 cup flour with remaining 1 3/4 cup sugar and baking powder.
In a small bowl, beat together eggs, lemon zest, and juice. Add to flour-sugar mixture and stir to combine.
In the bowl of a food processor fitted with the blade attachment, add strawberries, 1 tablespoon sugar and 1 teaspoon lemon juice and puree until blended. Transfer to a sieve set over a bowl and, using a spatula, push solids through sieve, discard seeds and reserve juice.
Pour lemon mixture into cooled crust. Gently pour strawberry mixture into lemon mixture in a swirllike pattern and bake until filling has set and edges are light golden, about 20 minutes. Cool. Chill. Cut into 2” squares. Dust with powdered sugar.