Prep your pan and oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, letting the edges overhang.

Make the crumbly dough: In a stand mixer, combine flour, sugar, salt, and lemon zest. Mix on low until blended. Add the cold, cubed butter and mix until you get pea-sized crumbs.

Pro tip: Avoid overmixing to maintain that crumbly texture. Stop mixing when the dough is slightly dry but still holds together when pressed.

Add the eggs: Slowly mix in the slightly beaten eggs. The dough will remain crumbly but should press together easily.

Press the crust: Take about ⅔ of the dough and press it firmly into the bottom of the prepared pan, using your hands or the bottom of a measuring cup for an even layer.

Make the filling: In a large bowl, toss the strawberries with sugar, lemon juice, and cornstarch. Ensure all pieces are coated evenly.

Assemble the bars: Pour the strawberry mixture over the crust, then crumble the remaining dough on top, leaving some strawberries peeking through.

Bake to golden perfection: Bake for 45-50 minutes, or until the topping is golden and the filling is slightly bubbling.

Cool completely: Let the bars cool in the pan to allow the filling to set. Cutting too soon may result in a messy but still delicious treat.