In a small saucepan over medium heat, add the butter and melt then continue to cook, swirling the pan often until the butter starts to foam. Using a whisk, continue to cook, whisking constantly, until the butter is deep golden-brown and smells toasty.

Remove from heat and transfer to a bowl then place in the fridge to cool and harden slightly.

Preheat oven to 350 F. Add the strawberries to a parchment-lined baking sheet in an even layer and roast for 20 minutes, until strawberries are slightly dehydrated and jammy-looking. Set aside.

Line an 8 x 8-inch square baking pan with parchment leaving about an inch overhang on either side.

To make the crust, combine the flour, sugar and salt in a large bowl and whisk to combine. Stir in the butter until a dough is formed. Press the dough evenly in the bottom of the baking pan then bake for about 20-25 minutes, until dark golden brown.

While the crust cooks, make the filling by combining the sugar, flour, cream of tartar, and salt to a medium saucepan and whisk to combine.

Add in the eggs, yolks and lemon juice and whisk until fully incorporated. Place saucepan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-10 minutes.

Remove from heat and add in the cooled brown butter and lemon zest, stirring until fully incorporated.

Pour filling over the crust then gently dollop the roasted strawberries evenly over the top. Bake for about 8-12 minutes, until set and the middle wobbles just a little when you jiggle the pan.

Cool completely before serving.