Preheat oven to 375°F. Grease a 10-inch tart pan with shortening or butter.
Line bottom and sides of pan with pastry dough. Refrigerate it for 15 minutes.
In a large bowl, mix the sugar and beat the eggs until thick and lemon-colored. Add flour, baking soda, salt, cinnamon, lemon juice, vanilla, and butter; beat well.
Pour into prepared shell. Bake for 30-40 minutes or until golden brown and knife inserted near center comes out clean.
Let cool on the wire rack.
While the pie is cooling, heat water and sugar in a small saucepan until sugar dissolves.
Allow the mixture to boil over medium heat as you stir constantly. Cook for 3 minutes, remove from heat and stir in lemon juice. Cool to room temperature and pour over cooled tart.
Use whipped cream and sliced strawberries to garnish, if desired.