Preheat oven to 350℉. Grease an 8x8 baking dish or line it with parchment paper and set aside.
In a food processor, combine flour, ¼ cup sugar, and a dash of salt. Pulse together until pastry dough is crumbly and butter is evenly distributed. Remove ½ cup mixture for later.
With the remaining batter, press the mixture evenly into the glass baking dish. Bake for 15 minutes.
While crust is baking, mix together yogurt, remaining ¼ cup sugar, vanilla, egg, lemon juice, and lemon zest together. Gently fold in the strawberries.
When the crust comes out of the oven, pour the strawberry batter over the crust and sprinkle the reserved ½ cup crust batter over the berry mixture evenly.
Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
Allow the bars to cool for at least an hour before slicing or refrigerate overnight before enjoying.
Notes
No Food Processor? If you don't have a food processor, use 2 forks or a pastry mixer to combine strawberry bar crust. Strawberries: For best results, use fresh ripe strawberries. Not underripe or frozen berries. Sour Cream: Use full-fat, or fat-free plain Greek yogurt of the sour cream if desired. Do not use fat-free sour cream, as the flavor and consistency are not the same. Storage: These bars taste best after being refrigerated overnight. They can be stored in an airtight container in the refrigerator for 4-5 days. I don't recommend freezing.