meyer lemon brown butter bars

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Photos and recipe updated April 2019
If you’ve ever wondered what sunshine tastes like, look no further than these sweet and tangy Meyer lemon brown butter bars. Bright and bursting with Meyer lemon zest and juice, I’ve never liked a lemon bar more!

Meyer Lemon Brown Butter Bars

The secret to the best lemon squares is pairing the fruity Meyer lemon filling with a press-in brown butter shortbread crust. Brown butter is the fastest way to add depth of flavor to any recipe, giving these bars a richness that balances nicely with the lemon filling.

Meyer Lemon Brown Butter Bars

Perfectly sweet-tart without any pucker, serve the chilled lemon bars with a generous dusting of powdered sugar and enjoy!

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Meyer Lemon Brown Butter Bars

Meyer Lemon Brown Butter Bars


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Ingredients

Crust

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 1/2 cups flour

Filling

  • 3 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 Tbsp fresh Meyer lemon zest
  • 1/2 cup fresh Meyer lemon juice
  • 3 Tbsp flour, sifted
  • pinch of salt
  • powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
  2. Make the crust: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a large mixing bowl and let cool for 5 minutes.
  3. Add sugar, vanilla, and salt; whisk in until smooth. Fold in flour until incorporated.
  4. Press dough evenly into bottom of prepared baking pan. Bake the crust for 22 to 26 minutes, until the top is set and the edges are golden.
  5. Make the filling: When the crust is almost finished baking, lightly whisk eggs in a large bowl. Whisk in sugar, Meyer lemon zest and juice, flour, and salt until smooth and fully incorporated.
  6. Reduce oven temperature to 325°F and slowly pour filling over hot crust. Carefully return pan to oven and continue baking until filling is firm, 22 to 25 minutes. Remove bars from the oven and cool for 1 hour on a wire rack, then chill in the refrigerator for 2 hours.
  7. To serve, carefully lift parchment and place bars on a cutting board. Cut into squares with a sharp knife and dust squares with powdered sugar just before serving.

Notes

To freeze lemon bars: Once the bars are sliced (skip the powdered sugar topping), arrange them in a single layer on a baking sheet and freeze until firm, 1-2 hours. Once the bars are frozen, wrap individually in plastic wrap and store them in a freezer bag up to 2 months. Thaw the bars overnight in the refrigerator, and dust with powdered sugar before serving.

Keywords: Meyer Lemon, Lemon, Lemon Bar, Lemon Square

Meyer Lemon Brown Butter Bars

More Meyer lemon recipes you’ll love:

Meyer Lemon Earl Grey Tea Cake
Meyer Lemon Cream Puffs
Meyer Lemon Layer Cake

51 comments
  1. Oh Laura, these sound amazing! I’ve just started finding Meyer lemons in my markets this passed week and I was thrilled but now you’ve made me more thrilled with these fabulous treats. We’re crazy for lemon bars but I know the brown butter will make them beyond delicious. Thanks friend!

  2. I can totally live off with winter fruits like Meyer lemons, yuzu, and tangerines… so juicy and oh thinking of these make me happy. So your bars will put me into heaven! I’ll drive all the way to pick it up! I really would! 😀

  3. Lemon Bars are my favorite dessert! But I have always stayed with tangy lemons such as a Lisbon and never ventured into sweet Meyer lemon territory! What a scrumptious idea and paired with a brown butter crust, even better!

  4. I could definitely use a taste of sunshine! This is perfect timing to get me looking forward to warm weather and blue skies! I’ve always enjoyed lemon bars and have yet to try them using meyer lemons and brown butter! What a treat!

  5. I have a special place in my heart for Meyer lemons, Laura, so my heart just sang when I saw these bars! My goodness! The brown butter base sounds divine, I do need to play with brown butter more 🙂

  6. Lemon bars are probably one of my favorite treats, and one I just never make, or eat enough for that matter. Seriously you just added brown butter to my love, and addiction…..to my favorite treat!!! OH MY LAND GIRL!!! Your bars look so delicious, Hugs, Terra

  7. I have to say that these bars are so good, I made them for a party yesterday and they got eaten. So today I made another batch for myself. I am SO HAPPY right now. This is going in the forever-rotation.

  8. These look A-MAZING! I was just gifted some gorgeous Meyer lemons, which I’ve never used before. I haven’t baked much with lemons, but I’m so excited to try some new recipes, and this one seems wonderful, especially with the addition of the browned butter– YUM. 🙂

    1. Hi Pat, yes you can freeze these bars. Once the bars are sliced (skip the powdered sugar), arrange them in a single layer on a baking sheet and freeze until firm, 1-2 hours. Once the bars are frozen, wrap individually in plastic wrap and store them in a freezer bag up to 2 months. Thaw the bars overnight in the refrigerator, and dust with powdered sugar before serving.

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