The result of combining pieces of two recipes:
For the crust & overall directions:
https://sallysbakingaddiction.com/lemon-strawberry-crumb-bars/
For the strawberries & lemon filling:
https://www.averiecooks.com/strawberry-lemonade-bars/
In the crust I halved the sugar and doubled the salt.
The lemon filling recipe could probably be doubled next batch.
Fresh lemon was substituted with lemon extract at a ratio of 3/1
