Step 1: Make the Shortbread Crust

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add flour and salt, mixing until a crumbly dough forms.
4. Press the dough evenly into the prepared pan.
5. Bake for 15 minutes, or until the edges start to turn golden brown. Set aside to cool slightly.

Step 2: Prepare the Strawberry Lemon Filling

1. In a separate bowl, whisk the eggs and sugar until smooth.
2. Stir in the fresh lemon juice, lemon zest, and strawberry puree until fully combined.
3. Gradually mix in the flour, making sure there are no lumps.
4. Pour the filling over the warm shortbread crust, spreading evenly.

Step 3: Bake and Cool

1. Reduce the oven temperature to 325°F (163°C).
2. Bake for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
3. Remove from the oven and let cool completely at room temperature.
4. Transfer to the refrigerator for at least 2 hours before slicing.

Step 4: Slice and Serve

1. Once fully chilled, lift the bars from the pan using the parchment paper.
2. Cut into squares and dust with powdered sugar before serving.