Revamping a classic dessert with a browned butter shortbread crust and a touch of orange sweetness to make the best brown butter lemon bars ever.
Nothing screams spring and sunshine like the delightfully simple and always classic lemon bar. Although they might seem like a snore of a dessert served only at old lady tea parties, I’m here to change those perceptions and to enlighten you on these underrated little squares of refreshingly tart sweetness. 
As far as lemon bars go, there’s definitely a right way and a wrong way to make them. Some can be overly tart, almost pungent to the point of salivary gland explosion. That’s why a balance of citrus to sweetness is super crucial. You’ll see a lot of recipes using Meyer lemons since they tend to be much sweeter and less acidic than regular lemons. They’re described as a cross between a lemon and a mandarin, if that gives you a better idea. So naturally, with their sweeter taste and less pungent tang, Meyer lemons make the perfect candidate for lemon bars. The only thing is that they are seasonal (December through May), whereas regular lemons know no season. Another thing is that the Meyer variety is more expensive, and as a couponer, I tend to go the more thrifty route.
Ergo, I came up with the perfect solution. I added a little bit of freshly-squeezed orange juice to the regular lemon juice. Why not? They (as in Wikipedia) DID say that Meyer lemons are a cross between a mandarin and a lemon, so wouldn’t substituting some of the lemon juice with a little orange juice work just the same?
I’m a genius, I know.
Not only did this step save me a little extra spending money (for MORE sprinkles, of course), but it resulted in that perfect balance of citrusy sweetness to tang ratio. Speaking of sweetness, for sugar I used a mix of granulated and powdered sugar–mostly granulated. I read somewhere that the tiny bit of cornstarch in powdered sugar not only helps the lemon custard to thicken properly, but it also gives it a softer, creamier texture.
As for the crust, I went thin rather than thick. To me, lemon bars are all about the LEMON. I mean, if it was about the shortbread crust, they’d be called shortbread bars, right? Nevertheless, just because the crust takes a bit of a backseat to the lemon custard, it doesn’t mean that it has to be flavorless and boring. If you’re going to put the effort into an amazing lemon custard, you’ve got to do the same with the crust. That’s when two of my favorite words came to mind…browned butter.
Never have I ever seen a day when browned butter wasn’t the answer for all of life’s questions. It’s the best flavor enhancer out there, and I just knew it would make these lemon bars “shine like a diamond,” as Rihanna would say. (Yes, it’s late, and yes I’m acting sillier and more delirious than I usually do.)
Trust me, this added step is worth it and much easier than you might expect. Just brown the butter, pop in the freezer for about 45 minutes until it’s solid, then whip it up with the rest of the shortbread ingredients as you would with regular softened butter. Again, I used a combination of granulated and powdered sugar, since the powdered sugar provides a more tender crust. I also added a little vanilla for added flavor along with some of the zest from the orange I used.
Click here for the shortbread crust recipe.
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Brown Butter Lemon Bars
- Total Time: 3 hours 10 minutes
- Yield: 24 bars 1x
Description
These brown butter lemon bars feature a rich, nutty shortbread crust and a perfectly balanced citrus filling with a hint of orange sweetness.
Ingredients
- 6 large eggs
- 2 and 1/4 cups granulated sugar
- 1/4 cup powdered sugar
- 2 Tablespoons grated lemon zest
- 1/4 teaspoon salt
- 3/4 cup plus 1 tablespoon freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup all-purpose flour
- Shortbread crust (see link for recipe)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal. Spray with nonstick cooking spray.
- Prepare the shortbread crust as per the linked recipe, incorporating browned butter for enhanced flavor. Press the dough evenly into the prepared pan.
- Bake the crust for 20 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar, powdered sugar, lemon zest, and salt until smooth and well combined.
- Add the lemon juice, orange juice, and flour to the egg mixture, whisking until fully incorporated and smooth.
- Pour the filling over the slightly cooled crust, spreading it evenly.
- Bake for 25-30 minutes, or until the filling is set and no longer jiggles in the center.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing.
- Use the parchment overhang to lift the bars out of the pan. Cut into squares and serve chilled.
Notes
If the dough appears too dry or crumbly, add a little milk, a tablespoon at a time, until it holds together when pressed into the pan. Lemon bars will keep in an airtight container for up to 5 days. For a softer crust, use a combination of granulated and powdered sugar. Adding orange juice provides a sweeter, less acidic flavor balance.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 25
- Sodium: 60
- Fat: 7
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 70
Frequently Asked Questions
Can I use regular lemons instead of Meyer lemons for the lemon bars?
Yes, you can use regular lemons, but be mindful that they are more acidic. To balance the tartness, adding freshly-squeezed orange juice, as suggested in the recipe, will help achieve a more balanced flavor.
What is the purpose of browning the butter for the shortbread crust?
Browning the butter adds a nutty flavor and depth to the shortbread crust, enhancing the overall taste of the lemon bars.
How do I know when the lemon filling is set and ready to come out of the oven?
The lemon filling should be slightly wobbly in the center but not liquid when you take it out of the oven; it will continue to set as it cools.
