Lemon Bars with Brown Butter Shortbread Crust

Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars

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Name: Lemon Bars with Brown Butter Shortbread Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: For the Crust; 3/4 cup (1 1/2 sticks) unsalted butter room temperature, plus more for pan; 1 1/2 cups allpurpose flour; 1/2 cup confectioners' sugar; Pinch of salt; For the Filling; 6 large eggs; 1 large egg yolk; Pinch of salt; 1/2 cup allpurpose flour; 2 1/4 cups granulated sugar; 1 cup plus 2 tablespoons freshly squeezed lemon juice; Zest of 1 small lemon finely grated

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INGREDIENTS

For the Crust
3/4 cup (1 1/2 sticks) unsalted butter ; room temperature, plus more for pan
1 1/2 cups allpurpose flour
1/2 cup confectioners' sugar
Pinch of salt
For the Filling
6 large eggs
1 large egg yolk
Pinch of salt
1/2 cup allpurpose flour
2 1/4 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
Zest of 1 small lemon ; finely grated

Servings

INSTRUCTIONS

1. Butter a 9by13inch

baking pan; line baking pan with parchment paper, leaving

a 3inch

overhang on all sides.

2. Make the crust: In a small saucepan, melt butter over mediumhigh

heat until

barely browned in color. Remove pan from heat and pour butter into the bowl of

an electric mixer, leaving any burned sediment behind. Transfer butter to

refrigerator until solidified. When solidified, remove from refrigerator and let

soften slightly.

3. Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter

is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed

until combined.

4. Transfer dough to prepared pan and press evenly into bottom of the pan using

the back of a measuring cup; it should be about 1/4 inch thick. Transfer to

refrigerator; chill until firm, about 30 minutes.

5. Preheat oven to 350 degrees.

6. Transfer baking pan to oven and bake until crust is golden brown, about 20

minutes. If crust appears to be browning unevenly, rotate pan.

7. Make the filling: Meanwhile, whisk together eggs, egg yolks, and salt in a large

bowl. In a separate bowl, whisk together flour and sugar. Add lemon juice and

zest; whisk to dissolve granulated sugar. Add egg mixture to flour mixture and

whisk until well combined.

8. When the crust is golden brown, pull out oven rack and evenly pour filling

mixture directly over hot crust (if crust has finished baking before filling has been

made, return crust to oven for a few minutes so that it is hot). If air bubbles

appear on the surface, remove them using a kitchen torch held 4 to 5 inches

from the surface, moving in a slow even motion. Reduce oven temperature to

300 degrees and bake until center is set, 30 to 40 minutes.

9. Remove baking pan from oven and transfer to a wire rack. Let lemon bars cool

completely before covering and transferring to refrigerator until chilled.

10. Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into squares

NOTES

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Lemon Bars with Brown Butter Shortbread Crust

For the Crust
3/4 cup (1 1/2 sticks) unsalted butter room temperature, plus more for pan
1 1/2 cups allpurpose flour
1/2 cup confectioners' sugar
 Pinch of salt
 For the Filling
6 large eggs
1 large egg yolk
 Pinch of salt
1/2 cup allpurpose flour
2 1/4 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
 Zest of 1 small lemon finely grated

1. Butter a 9by13inch
baking pan; line baking pan with parchment paper, leaving
a 3inch
overhang on all sides.
2. Make the crust: In a small saucepan, melt butter over mediumhigh
heat until
barely browned in color. Remove pan from heat and pour butter into the bowl of
an electric mixer, leaving any burned sediment behind. Transfer butter to
refrigerator until solidified. When solidified, remove from refrigerator and let
soften slightly.
3. Transfer bowl to electric mixer fitted with the paddle attachment; beat until butter
is smooth. Sift flour, confectioners' sugar, and salt into bowl; mix on low speed
until combined.
4. Transfer dough to prepared pan and press evenly into bottom of the pan using
the back of a measuring cup; it should be about 1/4 inch thick. Transfer to
refrigerator; chill until firm, about 30 minutes.
5. Preheat oven to 350 degrees.
6. Transfer baking pan to oven and bake until crust is golden brown, about 20
minutes. If crust appears to be browning unevenly, rotate pan.
7. Make the filling: Meanwhile, whisk together eggs, egg yolks, and salt in a large
bowl. In a separate bowl, whisk together flour and sugar. Add lemon juice and
zest; whisk to dissolve granulated sugar. Add egg mixture to flour mixture and
whisk until well combined.
8. When the crust is golden brown, pull out oven rack and evenly pour filling
mixture directly over hot crust (if crust has finished baking before filling has been
made, return crust to oven for a few minutes so that it is hot). If air bubbles
appear on the surface, remove them using a kitchen torch held 4 to 5 inches
from the surface, moving in a slow even motion. Reduce oven temperature to
300 degrees and bake until center is set, 30 to 40 minutes.
9. Remove baking pan from oven and transfer to a wire rack. Let lemon bars cool
completely before covering and transferring to refrigerator until chilled.
10. Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into squares

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (126g)
Recipe Makes: 12 Servings

Calories: 345
Calories from Fat: 211 (61%)

Amt Per Serving		% DV

	Total Fat 23.4g	31 %
	Saturated Fat 12.7g	64 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1.5g
Cholesterol 276.3mg		85 %
Sodium 124.4mg		4 %
Potassium 137.9mg		4 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 24.5g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 345

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