Preheat your oven if you’re prebaking the crust. If you’re using a baked crust, skip to the filling. Bake until golden and set, then cool completely.

In a medium saucepan, whisk water, sugar, cornstarch, and a pinch of salt. Bring to a gentle boil while you stir constantly.

Stir in lemon juice and zest. Simmer for about 2–3 minutes until the mixture thickens to a syrupy consistency.

Remove from heat and fold in the sliced strawberries. Let them hang out in the warm glaze for a minute so they soak up the zing.

Cool the filling slightly, then pour into the cooled crust. Spread evenly and smooth the top.

Chill in the fridge for at least 4 hours (or overnight) so the filling sets up nicely. Top with cream or whipped topping just before serving.