Strawberry Lemon Bars

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.

3. Bake in the preheated oven until golden brown, about 20 minutes.

4. While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.

5. Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.

6. Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.

Cook's Notes:

You can use raspberries instead of strawberries, and either fresh or frozen thawed berries work.

You can use whole wheat flour instead of all-purpose, or a combination of both.