BROWN BUTTER LEMON BARS
 
 
Ingredients
  • FOR THE SHORTBREAD CRUST
  • ½ cup icing sugar (55g, 2 oz)
  • 1½ cups plain flour (215g, 7½ oz)
  • ¾ cup unsalted butter, softened (170g, 6 oz)
  • pinch of salt
  • FOR THE LEMON FILLING
  • ½ cup plain flour (70g, 2½ oz)
  • 2¼ cups sugar (455g, 1 pound)
  • 1 cup lemon juice (250ml, 8 oz, about 8-10 lemons)
  • zest from 1 lemon, grated
  • 6 eggs
  • 1 egg yolk
  • pinch of salt
  • icing sugar, for dusting
Method
  1. Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
  2. To make the crust, sift the icing sugar into the bowl of your stand mixer. Add the flour and salt. Fit the mixer with the paddle attachment and mix on a low speed to combine.
  3. Add the butter and mix on a low speed just until a dough forms.
  4. Put the dough in the pan and press it evenly into the base and about ½ an inch up the sides. This will take a little time and is annoying, but keep at it.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust about 25 - 35 minutes, until it evenly colours and is a deep golden brown. I had to uncover mine for the last 5 minutes.
  6. While the crust is baking, make the filling. Combine the flour and sugar in a large mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar.
  7. In a separate bowl, whisk the eggs and the egg yolk with salt.
  8. Add the eggs into the lemon and sugar mixture and whisk until well combined.
  9. Once the crust is golden, pull the oven rack out of the oven slightly and pour the filling into the crust while it is still in the oven.
  10. Reduce the oven temperature to 150 C (300 F) and bake for 30 - 40 minutes, until the center is just set.
  11. Allow the bars to cool completely, then chill well in the fridge before cutting.
  12. Dust with icing sugar to serve. Makes 20 bars.
Recipe by Butter Baking at https://www.butterbaking.com/2012/08/06/brown-butter-lemon-bars/