Strawberry Lemonade Bars

It's a lemon bar recipe with pureed strawberries in it. To quote Ina Garten, "How bad could that be?" Next time I think I might try raspberries. I used my food processor for the crust and the filling.

Crust:
1/4 c. sugar
1/2 c. butter @ room temperature
1 and 1/2 c. flour
1/4 tsp. salt

Filling:
1 c. fresh lemon juice (about 6 lemons)
2 tsp. lemon zest
1/2 c. pureed strawberries
1 and 1/4 c. sugar
4 whole eggs
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350. Lightly grease 9x13 pan. Cream butter and sugar together, then slowly add flour and salt until crumbly. Press into pan. Bake for 17 minutes, until edges are golden.

While the crust is cooking, combine juice, zest, strawberry puree, sugar, and eggs in the food processor. Puree until smooth. Add flour, baking soda, and salt. Pulse until smooth. Pour over hot crust.

Bake 25 minutes, or until set. Let cool then store in fridge.