Line 8”x8” pan with baking parchment (cross two strips).
Combine all crust ingredients in a food processor and blend until a dough forms and there are no lumps of butter. The oats will get slightly ground up, but this is ok.
Pat into prepared pan until level. Refrigerate for at least 20 minutes.
Preheat oven to 350F. Par bake crust for 20-25 minutes or until just starting to get a hint of brown at the edges. Remove from oven and allow to cool slightly.
While crust is chilling and baking, prepare strawberry layer:
Combine butter and strawberries in a pot over low heat. Stir regularly for 15-20 minutes, until mixture is creamy looking and the strawberries are very soft. Remove from heat.
Combine cornstarch and lemon juice in a small bowl, stirring until cornstarch is completely dissolved. Set aside.
Whisk together eggs, sugar, and salt until light and frothy.
Add corn starch mixture to egg mixture, combining thoroughly.
Stirring continuously, pour egg mixture into strawberries. Return to heat and stir constantly for 5 minutes until thick and drops slowly from spoon.
Pour strawberry mixture onto crust, smoothing until even.
Return to oven for 30-40 minutes. When jostled, the strawberry layer will jiggle but should otherwise be set. Remove from oven and allow to cool completely. Very good chilled as well.