Ingredients

• 2 cups all-purpose flour
• 0.25 cups confectioners' sugar
• 2 tablespoons cornstarch
• 2 teaspoons grated lemon zest
• 0.13 teaspoons salt
• 0.25 cups unsalted butter , cut into chunks
• 2 tablespoons vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 2 cups flour, ¼ cup confectioners' sugar, cornstarch, lemon zest, and ⅛ teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and oil; pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes.
4. 4 Meanwhile, place strawberries in the bowl of a food processor; pulse until smooth. Strain mixture through a fine-mesh-sieve into a bowl; discard solids.
5. 5 Whisk 1 ⅓ cups white sugar, eggs, ⅓ cup flour, lemon juice, and ⅛ teaspoon salt into strawberry purée until combined.
6. 6 Pour strawberry filling into hot crust; bake until filling is just set, about 20 minutes.
7. 7 Cool on a wire rack, about 30 minutes. Chill in the refrigerator, about 2 hours. Dust with 2 tablespoons confectioners' sugar; cut into 16 bars.

Nutrition per serving