Start by mixing the butter, sugar, flour and salt to make the crust dough. I used melted butter to make it easier. Press it down in the bottom of a greased 9x13 pan. (I greased with this fabulous secret). Bake for 16-18 minutes at 350 degrees.
Cut your strawberries to puree them. I took off most the the skin/seeds because I didn't have a way to strain the puree. Add the puree to the lemon juice and zest.
Add the eggs and remaining ingredients to the fruit. Mix well. I used the 'whip' attachment for my mixer.
Pour the filling onto the warm crust and bake another 23-25 minutes. The filling will the set when it is done.
Let cool completely before cutting into them. Refrigerate. I recommend serving them cold.
Mm, they are tangy, but still sweet! Definitely refreshing for a hot day!
Good job K&K test kitchens! Love the recipe!