Simmering the Strawberries
- Slice the 2 pounds of strawberries fairly thick and place in a medium size pan. Add 1/2 cup sugar and 3 tablespoons of lemon juice. Heat over medium heat until hot and turn down to low. Simmer for 5 minutes.
- Remove from the heat and drain the strawberries in a metal strainer for about 10 minutes.
- For additional drainage, lay the strawberry slices out on paper towels. Let sit until ready to add atop the lemon filling.
- Preheat the oven to 350°F.
- Line a 9x13 inch cake pan with parchment paper. Cut a large piece of parchment paper that extends about three inches on each side of the cake pan. With the paper sitting on the pan, cut into each corner of the paper, up to where the pan starts. Press the paper into the bottom and up the sides of the pan. Watch this youtube video.
- Add 2 cups flour, 1/2 cup powdered sugar and 2 sticks of chilled butter to the food processor and pulse 8-10 times until it becomes like coarse meal with buttery specks running through.
- Pat the mixture into the parchment paper lined pan and refrigerate for 30 minutes. Parbake the crust for 20 minutes until golden brown and soft to the touch.
The Lemon Filling
- Turn the oven down to 325°F.
- In a large bowl, whisk together the 8 eggs, 2 2/3 cups granulated sugar, 2 teaspoons lemon peel, and 3/4 cup lemon juice. Stir together the 8 tablespoons flour, 1 teaspoon baking powder and 1/4 teaspoon salt and add to the egg mixture. Blend just until all is moistened. Pour over warm crust.
- Gently add the individual strawberry slices to the top of the lemon filling.
- Bake for 50-60 minutes or until the lemon filling is set, lightly golden with very little jiggle to it.
- Let the bars cool for 30 minutes in the pan. Using the parchment paper that is hanging over the sides, gently loosen the bars and pull them out of the pan. Set them on a metal baking rack to finish cooling. Let the bars cool completely before cutting.
- Sprinkle powdered sugar generously over the bars. Store the strawberry lemon bars in the refrigerator up to 4 days or in the freezer (without powdered sugar) up to 1 month.