For the Shortbread:

1. Begin by preparing the crust. Stir together all ingredients in a mixing bowl, it will be sticky. Chill the dough for 30 minutes.
2. Preheat oven to 350 degrees. Line an 8″ x 8” baking pan with parchment paper on the bottom and up the side so they overhang the pan by at least an inch (this is for lifting the bars out later).*
3. Press the chilled dough into the bottom of the lined baking pan. Bake in the preheated oven for 15-20 minutes until beginning to turn light brown. Remove from oven and set on a wire rack to cool.

For the Filling:

1. While the crust is cooking prepare the strawberry custard filling.
2. In a medium saucepan combine the strawberries and 1/4 cup honey.
3. Cook stirring often over medium low heat until the strawberries release their juice.
4. Raise heat and simmer until the strawberries are soft about 15 minutes, stirring once in awhile.
5. Let cool 15 minutes.
6. In a small bowl, mix the lemon juice with the tapioca until dissolved.
7. Add eggs to the food processor. Pulse a few times until mixed.
8. Add the strawberries, remaining honey, lemon juice/tapioca mix, zest and salt to the food processor. Pulse until the mixture is just combined.
9. Pour into the baked shortbread crust.
10. Bake 15 minutes, remove from the oven and top with strawberry halves cut side down.
11. Return to the oven and bake until filling is set, another 30 minutes.
12. Transfer to a wire rack and let cool completely.
13. Once cool use the parchment handles to lift pastry out of the pan onto a plate.
14. Chill for 1 hour or serve immediately.
15. Cut into squares, serve topped with coconut whipped cream.