Preheat the oven to 350 degrees. Line an 8x8-inch square baking dish with parchment paper.

First, make the crust. Add the flour, sugar, and salt to a medium mixing bowl. Whisk to combine.

Cut the butter into small cubes and add to the flour mixture. Use a pastry blender to work the butter into the flour until it is the size os small peas. If you pinch the dough between your fingers, and it stays pinched it is ready for baking

Add the crust mixture to the prepared pan. Use your hands to press the crust mixture into one even layer. Bake for 20 minutes.

Slice the lemon into 1/4 inch thick slices. Remove the seeds. If the pith (the white part) of the lemon is rather thick, cut off the pith and the skin of the lemon before adding just the flesh of the lemon to the blender.

Add the lemon, strawberries, and sugar to a blender. Puree. Scrape down sides as needed.

Add the butter to the blender. Puree until smooth, scraping down sides as needed.

Add the eggs, cornstarch, and salt. Puree until smooth and combined. Pour the filling mixture over the crust and bake for 35 minutes. The inside should still be a little jiggly.

Cool the bars completely in the fridge before slicing into squares.