Place the butter in a saucepan over medium heat. Melt the butter completely while constantly stirring. Keep stirring until it emits a nutty aroma—this takes about 5-7 minutes.

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a mixing bowl, stir together the flour, sugar, and salt. Pour in the browned butter and mix until a cohesive dough forms. Press the mixture evenly into the prepared pan.

Place the crust in the preheated oven and bake for 18-20 minutes, until lightly golden around the edges and set in the center.

In a large bowl, whisk together the sugar and eggs until smooth and creamy. Add the fresh lemon juice, lemon zest, flour, and salt, whisking until fully combined and smooth in texture.

Once the crust is ready, pour the lemon filling over the warm crust and return the pan to the oven. Bake for an additional 20-25 minutes.

Remove the pan from the oven and allow the bars to cool at room temperature for about 1 hour. Then, transfer them to the refrigerator and chill for at least 2 hours until completely set.

While the bars are chilling, blend the hulled strawberries until smooth. Strain them through a sieve for a smoother texture. In a bowl, combine the strawberry puree with powdered sugar and 1 tablespoon of lemon juice—mix until you have a pourable glaze.

Once the lemon layer has chilled and set, pour the strawberry glaze over the top, spreading it evenly across the surface. Return the pan to the fridge for another 30-60 minutes.

Using the parchment paper, lift the bars out of the pan and place them on a cutting board. Slice into clean squares and serve chilled or slightly cool.