Lemon Bars with Browned Butter Shortbread Crust

ROSE & IVY Journal Lemon Bars with Browned Butter Shortbread Crust

I should rename these bars after my mother-in-law Geri, this is one of her favorite desserts.  In celebration of her birthday, I whipped up a batch of Lemon Bars with Browned Butter Shortbread crust.  This dessert is perfectly tart and sweet and in one word, they are irresistible.  


For the Crust:

1 1/2 sticks unsalted butter

1 1/2 cups flour

1/2 cup powdered sugar

For the Filling:

6 egg yolks + 1 whole egg

1/2 cup flour

2 1/4 cup sugar

1 cup freshly squeezed lemon juice, from about 7 lemons

zest from 1 lemon

powdered sugar, for garnish

Directions: Preheat oven to 350 degrees.  Place parchment paper in a 9x13 inch pan.  Place butter in a sauce pan.  Over medium heat, cook until butter begins to brown turns golden and brown pieces begin to form.  Stir gently.  Allow to cool in a refrigerator until it becomes solidified. Once done, beat with an electric mixer until slightly whipped.  Add flour and sugar and mix until combined.  Pour into pan and press down firmly.  Bake until slightly golden, about 10 to 12 minutes.  Meanwhile prepare filing.  Place egg yolks, egg, flour, sugar and lemon zest in a bowl.  Stir to combine.  Carefully pull the crust from out of the oven and pour filling. Bake for 35 minutes or until center is set.  Let cool before refrigerating.  Garnish with powdered sugar before serving.  

*Photography & Styling by Alison | Recipe slightly adapted from Martha Stewart