Strawberry lemonade bars

Set the oven to 350.

In a large bowl whisk the flour, powdered sugar, cardamom and salt.

Drizzle in the melted butter while moving the flour around; work until no dry flour remains.

Butter the pan or use baking spray, and drape a parchment sling across it.

Crumble the crust into the pan and press into a flat layer with clean hands, finishing with a flat-bottomed cup; leave no big gaps.

Bake the crust 25 minutes at 350, until lightly golden around the edges.

Slice the stem ends off the lemons, cut into half-inch slices and remove the seeds.

In a food processor pulse the granulated sugar, cornstarch and softened butter for one minute, to a wet sandy texture.

Add the lemon slices and process one to two minutes or until very smooth, scraping down as needed.

Add the six eggs and the vanilla and process about 30 seconds until combined.

Optionally press the filling through a sieve, moving skin and pith aside, for a silky smooth filling; reserve half a cup.

Whisk the strawberry jam with the reserved half cup of lemon filling into a pink mixture.

Pour the lemon filling onto the still-warm crust, drizzle the strawberry mixture over the top and swirl with a skewer or sharp knife.

Bake at 350 for 25 to 30 minutes, until the center is just barely jiggling.

Cool in the pan on a wire rack to room temperature, then chill at least two hours or overnight.

Cut and dust with powdered sugar.