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Brown Butter Lemon Bars

Jillian Hatsumi


Shortbread Crust:

  • Click the link above for the recipe.


  • 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
  • Powdered Sugar for dusting


  • Line a 9×13-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal. Spray with nonstick cooking spray.
  • Click the link above to see how to make the shortbread crust.
  • While crust is baking, prepare the filling by whisking the eggs, granulated sugar, powdered sugar, zest, and salt together in a large bowl. Whisk in the lemon juice and orange juice, and then the flour, until combined. Remove the parbaked crust from the oven. Pour the lemon filling onto the warm crust.
  • Reduce oven temperature to 325ºF, and bake for 30 minutes, or until center is set. Place pan onto a wire rack to cool completely before covering and transferring to the refrigerator until chilled.
  • Using a sharp knife dipped in hot water and wiped dry, cut lemon bars into squares and dust with powdered sugar just before serving.


*If the dough appears to be 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.