In a mixing bowl, whisk together the remaining sugar, eggs, lemon juice, and zest then add to a pot over medium-low heat. Use a rubber spatula to stir until the mixture starts to thicken, around 6 – 8 minutes.
When custard is thickened, add strawberry puree and mix to combine. Remove from heat.
*optional step* add ground freeze-dried strawberry powder for a more intense red color, depending on the color of your strawberries.
Pour mixture over the pre-cooked crust and bake at 350° F for 15 minutes, until the custard is set.
Let cool for one hour before cutting and dusting with powdered sugar. Enjoy!
