Pink Lemonade Crumble Bars

1. Preheat the oven to 375 degrees Fahrenheit. Line an 8-inch square pan with parchment paper, letting the edges of the paper hang over the edges of the pan. Set aside. 2. Place flour, sugar, baking powder, and salt in the bowl of a food processor with a multi-purpose blade attached. Pulse to combine the dry ingredients. Add the vanilla extract and butter and process until the mixture is crumbly. Add the egg and process until dough just forms and pulls away from the bowl. The mixture will be somewhat crumbly. 3. Transfer a little more than half of the dough into the bottom of the parchment-lined pan. Use your hands to pat the dough down and make sure it’s in an even layer. Transfer the remaining dough to a clean bowl and set aside. 4. Bake the bottom crust for 15 minutes until slightly puffed. Remove from the oven and lightly prick all over with a fork. Set aside. 5. Wipe out the food processor. Add the strawberries and sugar and process until the strawberries are pureed. Add the lemon juice, lemon zest, salt, eggs, flour, and cornstarch, and process again until smooth. 6. Pour the strawberry lemon filling into a medium saucepan set over medium heat. Cook, whisking frequently until the mixture just begins to thicken, about 5 to 8 minutes. 7. Pour the filling over the crust. Bake for 15 minutes. Remove from the oven and crumble the remaining dough over the top of the filling. Return to the oven and bake for 20 minutes or until the crumble topping is lightly golden brown. 8. Let the bars cool at room temperature for 30 minutes. Transfer to the refrigerator for at least 2 hours to cool further. Slice into 2x2-inch squares. Keep stored in an airtight container in the refrigerator.