If you’ve ever wondered what sunshine tastes like, look no further than these Meyer lemon-brown butter bars. Bright and bursting with Meyer lemon zest and juice, I’ve never liked a lemon bar more. The secret is pairing the fruity lemon filling with a brown butter shortbread crust. Brown butter improves most anything, adding a nutty aroma (reminiscent of toasted hazelnuts) that I adore.
Perfectly sweet-tart without any pucker, I can’t help but smile with each bite. Inevitably, you’ll find your fingers dusted in powdered sugar, but I like to think that’s half the fun! My search for the ultimate lemon bar is over.
Meyer Lemon-Brown Butter Bars
1/2 cup unsalted butter
1 cup flour
1/3 cup powdered sugar
1/8 tsp salt
2 large eggs
2/3 cup sugar
1 1/2 Tbsp Meyer lemon zest (zest of 2 lemons)
1/3 cup fresh Meyer lemon juice
2 Tbsp flour
pinch of salt
Powdered sugar, for dusting
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass bowl and chill in the freezer until solid, about 30 minutes.
Preheat oven to 350°F and line an 8-inch baking dish with parchment paper. Whisk together flour, powdered sugar, and salt in a medium bowl. Dice solidified brown butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden.
Meanwhile, prepare filling. Lightly whisk eggs in a medium bowl. Whisk in sugar, lemon zest, lemon juice, flour, and salt until smooth. Reduce oven temperature to 325°F and slowly pour filling over hot crust; return dish to oven and bake until filling is firm, about 22 minutes. Cool completely in dish on wire rack, then cover and place in the refrigerator until chilled.
Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife and dust with powdered sugar just before serving. Store leftover bars in an airtight container in the refrigerator up to 3 days.
Yield – 12 bars (serving size: 1 bar)
Calories – 180
Carbs – 24