ingredients
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 1/2 cups all-purpose flour (or rice flour for gluten-free)
pinch salt
3 large eggs
1/4 cup sour cream
1 cup granulated sugar
2 tablespoons all-purpose flour (or rice flour for gluten-free)
1/2 cup lemon juice
1 tablespoon lemon zest
2 cups strawberries, diced
directions
1-Mix the butter, sugar, flour and salt and press the mixture into the bottom of a greased, optionally foil or parchment paper lined, 8 or 9 inch square baking pan.
2-Mix the eggs, sour cream, sugar, flour, lemon juice and lemon zest before mixing in the strawberries and pouring into the pan on top of the crust.
3-Bake in a preheated 350F/180C oven until the the mixture sets and is just a little jiggly when the pan is lightly shaken, about 30 minutes, before removing from the oven and letting cool completely before transferring to the fridge to chill before slicing.
Note: Baking time will vary depending on how juicy your strawberries are sop start checking at about 20 minutes and they may take up to 45 minutes.
Option: Sprinkle on confectioners/powdered sugar is desired.
Note: You can enjoy these while warm, without cooling completely, or without chilling in the fridge before slicing (as I did with the ones in the photos above) but the slices will be cleaner if you let everything cool and chill first.
Note: Store in the fridge for up to a week.
