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
Units
For the Filling
- 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
- 3 Tablespoons freshly squeezed orange juice
- 1 cup all-purpose flour
For the Shortbread Crust
- 12 Tablespoons unsalted butter
- 1/3 cup powdered sugar
- 1/3 cup granulated sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
To Finish
- Powdered Sugar (for dusting)
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.
- In a medium saucepan, melt the butter over medium-low heat. It will foam, then turn nutty and brown. Once browned, remove from the heat, pour into a shallow dish and chill in the freezer until solid.
- Scrape the solidified brown butter into a mixing bowl and beat with the powdered sugar, granulated sugar, both zests, vanilla and salt, then mix in the flour to a dough.
- 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, dust with powdered sugar, 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