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Vanessa in Salzburg

Luxe Brown Butter Lemon Bars

Lemon Bars reimagined! A luxurious take on this family favourite classic utilising brown butter and sugar infused with fresh lemon zest
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brown Butter Shortbread
  • 10 tbsp / 140 grams unsalted butter / melted/browned and cooled
  • 1 tsp vanilla extract
  • 1/4 cup / 50 grams sugar
  • 2 tsp freshly grated lemon zest from the lemons below
  • 1 & ½ cups / 200 grams all purpose flour
  • 1 tsp Salt
For the Lemon Layer
  • 1 & ¼ cups / 250 grams fine granulated sugar
  • 1/4 cup / 33 grams all purpose flour
  • 5 medium size eggs
  • 1/4 tsp salt
  • ⅔ cup / 160 ml lemon juice freshly squeezed/ about 3-5 lemons depending on size and juiciness

Equipment

  • ONE 8 inch square bake pan metal or silicone are preferred here

Method
 

  1. Preheat oven to 350F/177C
  2. If using glass or metal pan, line with parchment paper, silicone needs no lining or coating.
Prepare the Shortbread
  1. Melt the butter until just browned *see recipe notes for fool proof technique to perfect browned butter; Pour into a large bowl to cool, add vanilla
  2. Combine fresh zest with sugar/ mix well to infuse sugar with zest. Add to butter, stir until well combined. Finally add flour and salt and stir only until the dough comes together. Scrape into prepared pan and press into an even layer.
  3. Bake until center is dry and edges begin to turn golden, about 15 minutes
Prepare the Lemon Layer
  1. While the crust bakes, prepare the lemon layer. Squeeze 2/3 cup juice from the zested lemons. In the same bowl for the crust whisk the flour sugar and salt. Whisk in the eggs until smooth. Finally add the lemon juice and whisk until just incorporated.
  2. When the crust comes out of the oven, using the tines of a fork gently about 5 mm (without piercing through the bottom of the crust) all over the crust preparing it to receive the lemon layer. Pour lemon layer onto crust and return to the oven at 300F/150C.
  3. Bake until the lemon layer is set around the edges and jiggles just a bit in the center about 20-24 minutes.
  4. Cool completely in the pan, then refrigerate until cold and fully set 3-5 hours. Use parchment paper to remove or cut directly out of the pan. Bars can be refrigerated in an airtight container and stay good for 5 days. Optional: dust with powdered sugar before serving.

Notes

How to Brown Butter

Ingredients:
  • Unsalted butter (use the amount your recipe calls for)
Instructions:
  1. Use a light-colored pan
        This helps you see the color change clearly.
  2. Add butter to the pan
        Cut it into pieces and place it over medium heat.
  3. Melt the butter completely
        It will start to foam—this is normal.
  4. Stir constantly
       Use a spatula or wooden spoon to stir and scrape the bottom so the milk solids don’t burn.
  5. Watch for golden-brown bits
         After a few minutes, the butter will smell nutty and you'll see brown specks forming at the bottom.
  6. Remove from heat immediately
       Once it’s golden brown and fragrant, take it off the heat to prevent burning.
  7. Transfer to a bowl
       Pour it into a heatproof bowl to stop the cooking.