Strawberry Lemon Bars with Shortbread Crust

Preheat oven to 350°F. Line a 9"x13" pan with parchment paper.
In a food processor, combine the flour, powdered sugar, butter, and lemon zest to make the crust. Process until the dough comes together.
Pour the dough into the prepared pan and press with your fingers until the crust covers the entire bottom of the pan and about ½-inch up the sides.
Bake the crust for 20 minutes, until the edges are golden. Remove the pan from the oven.
In the same processor, combine the filling ingredients. Process until smooth and the strawberries are well incorporated. Pour the filling over the warm crust.
Bake the bars for 30-35 minutes, until the center is no longer wobbly.
Cool the bars on the countertop for 1 hour and then cover them with plastic wrap. Chill for an additional 3 hours (or overnight).
Remove the bars from the pan and place them on a cutting board. Slice into 24 bars. Dust with powdered sugar immediately before serving.
Refrigerate any leftovers.