Make the Shortbread Crust

Preheat the oven to 325F

Line an 8X8 pan with parchment paper, leaving overhang on the sides

In a large bowl, combine melted (and cooled) butter, sugar and vanilla. Mix with a nonstick spatula to combine

Add salt and flour and mix until thick dough forms

Scoop dough into prepared pan and smooth top with a spatula

Bake for 25 minutes or until crust edges are slightly browned

Remove from oven and set aside to cool while you make the curd

Make the Lemon Curd

Add strawberries to a small bowl and set aside, also set aside a large heat proof bowl

In a 3-quart stainless steel saucepan, add granulated sugar, whole eggs, yolks, lemon zest, whisk together and then pour in lemon juice

Turn heat to low and stir constantly four about 4 minutes, this is so that the eggs do not begin to scramble as we increase the heat

Turn the heat to medium-low and continue cooking while stirring

Curd will become thick and steaming-hot in 7-8 minutes

Remove pot from stove and strain into a large bowl

Remove ½ cup of curd and add it to the small bowl with the freeze-dried strawberries, mix until homogenous

Pour the rest of the curd over the baked and cooled crust

Using a spoon, dollop the strawberry curd on top of the smoothed lemon curd on the crust

After dolloping circles, run a butter knife through the circles to create a swirl pattern

Bake at 350F for 15 minutes, until curd is firm and set

Refrigerate bars until FULLY set about 1 hour

Remove from fridge, cut into 16 squares, and enjoy!