2/3 cup granulated sugar
2 tablespoons cornstarch
1 lemon, zested
2/3 cup fresh lemon juice (est 4 lemons)
Preparation
Preheat the oven to 325° F and prepare a 9×9 tray with parchment paper.
Start with the crust by adding all ingredients to a mixing bowl until all the flour is incorporated.
Press the crust into the pan using a spatula to evenly form it into every corner. Bake for 20 – 25 minutes or until the crust is slightly golden. Once this is done, raise the heat of the oven to 350° F.
Add your strawberries to a sauce pan with 1/3 cup of sugar over medium-low heat. Cook strawberries until they are soft, around 10 – 12 minutes, then stir in cornstarch and cook on low heat for 1 minutes.
Remove the strawberries from the heat and blend using an immersion blender. Set aside
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