Lemon Bars on Brown Butter Shortcrust
There’s really nothing better than a zippy, chilled lemon bar on a warm day. Here in Colorado the schizophrenic weather has been bouncing between summer and winter daily, so I’m baking these addictive little treats on a rainy day, and hoping to enjoy them tomorrow when the heat returns (if we manage to save any!).
Brown butter just gets me every single time. From the aroma while browning the butter, to the rich, caramel flavors it lends to the crust, brown butter is such a winner. I’ve found that the crust in most lemon bar recipes is really underdeveloped. It’s usually a very plain press in dough without much to contribute to the dessert. And while I agree that a crust must first and foremost be a vehicle for a fabulous filling; it should most definitely also be enjoyable itself! This brown butter crust is very little extra work, but the flavor is superb! And I think the rich color makes the final product that much more appealing. Add a tart and sweet lemon filling, and these lemon bars are a summer dream!
This is a fairly simple recipe, so it’s great to make with kids. Just be sure to use fresh lemons for the filling, and watch your butter as it’s browning. You can let it turn a deep golden red, but don’t let it become a burned charcoal. Also allow your butter to cool for about five minutes off the heat before adding it to your flour mixture. If your butter is too hot, the dough will not hold shape as you press it into the bottom and up the sides of your baking pan. When in doubt, let the butter cool a little longer. If you find that the dough isn’t holding shape, just pop it in the fridge for a few minutes, give it a stir, and try again.
Lemon Bars on Brown Butter Shortcrust - Makes 16 Bars
Equipment:
9 x 13 in. baking pan
Ingredients:
2 sticks unsalted butter
1/2 cup powdered sugar + more for dusting
2 cups all-purpose flour
1/2 tsp. kosher salt + 1/8 tsp. for filling
2 cups sugar
4 large eggs, lightly beaten
Zest of 1 lemon
6 TBS. fresh lemon juice (from about 2 lemons)
Method:
Preheat the oven to 350ºF (I use convection bake for these), and butter and line the baking pan with parchment paper. (HINT: For extra neat corners, use two crossed, overlapping sheets of paper cut to fit the width of each of your pan’s sides. Cut the paper longer than your pan so you can easily remove the lemon bars once they’ve cooled.)
Brown the butter. Place the butter in a small saucepan over medium low heat. Stir occasionally and continue cooking until the butter is a deep red-brown and has a beautiful caramel aroma, about 5-10 minutes. Once the butter is browned, pour it into a heatproof mixing bowl and allow to cool for 5-10 minutes.
In a separate mixing bowl, combine the flour, powdered sugar, and 1/2 tsp. kosher salt. Whisk until evenly mixed, and then add the cooled browned butter. Stir by hand just until the flour is fully incorporated.
Shape the crust. Test a small piece of dough to see if it will hold its shape when pressed into the pan. If it starts to slump and seems to seep butter, stick the dough in the refrigerator for a couple of minutes, give it stir, and then test again. Once the dough is the right temperature, use your hands to evenly press the dough onto the bottom and up the sides of the pan. Prick the bottom of the crust with the tines of a fork, and then bake until golden brown, about 20 minutes.
While the crust is baking, whisk together the eggs, sugar, lemon zest, lemon juice, and 1/8 tsp. salt in a clean mixing bowl. Once the crust has browned, pour the lemon mixture over the hot crust and return it to the oven. Bake for about 15 minutes longer, or until the lemon filling bubbles and forms a light golden crust. It will still jiggle when shaken, but will firm quickly once removed from the oven. If you find that your filling is darkening too quickly, you can tent it loosely with a piece of aluminum foil.
Allow the bars to cool completely before cutting. You can even chill them before cutting. Cut into 16 equal bars and dust with powdered sugar before serving. Store leftovers covered in the refrigerator for several days.
Recipe adapted from Magnolia Table
