Lemon bars with brown butter shortbread

• 170 g unsalted butter
• 250 g all-purpose flour
• 90 g powdered sugar60g for crust, 30g for dusting
• ½ tsp kosher salt
• 4 large eggs
• 300 g granulated sugar
• 4 large lemons
• 35 g all-purpose flourfor filling

1. 1

   Preheat oven to 175°C (350°F). Line a 23x33cm (9x13 inch) baking dish with parchment paper, leaving overhang on the long sides for easy lifting later.

2. 2

   Brown the butter: cut 170g unsalted butter into chunks and melt in a 2-liter saucepan over medium heat. Swirl occasionally — the butter will foam, then the foam will subside and the milk solids will turn golden amber with a nutty, toasty aroma, about 5-6 minutes. Immediately pour the brown butter (solids and all) into a large mixing bowl and let it cool for 5 minutes until warm but not hot.

   Tip: Watch the butter closely once the foaming slows — it goes from golden to burnt quickly. The color change happens at the bottom of the pan, so lift and swirl to check.

3. 3

   Make the crust: add 250g flour, 60g powdered sugar, and 1/2 tsp kosher salt to the brown butter. Stir with a spatula until the mixture looks like wet sand and holds together when pressed. Press the dough evenly into the bottom of the lined baking dish using your fingers or the flat bottom of a measuring cup.

4. 4

   Bake the crust for 18-20 minutes until the edges are light golden and the center looks dry and matte, no longer shiny. While the crust bakes, make the filling.

5. 5

   Zest 2 of the lemons, then juice all 4 lemons — you need about 160ml of fresh juice. In a large mixing bowl, whisk together 4 eggs, 300g granulated sugar, 35g flour, the lemon zest, and lemon juice until smooth and well combined with no flour lumps.

   Tip: Room temperature eggs blend more smoothly. Roll the lemons on the counter with firm pressure before juicing to get more juice out.

6. 6

   When the crust comes out of the oven, reduce oven temperature to 165°C (325°F). Give the filling a final whisk, then pour it through a fine mesh strainer directly over the hot crust to catch any zest clumps or eggy bits. This ensures a silky-smooth top.

7. 7

   Bake for 22-25 minutes until the filling is set around the edges but still has a very slight jiggle in the center (like set Jello, not liquid). The top should look matte and smooth, not glossy or wet.

   Tip: Don't overbake — the filling continues to set as it cools. A slight wobble in the center is exactly what you want.

8. 8

   Let the bars cool completely in the pan at room temperature for at least 1 hour, then refrigerate for at least 1 hour until fully chilled and firm. Use the parchment overhang to lift the slab out, dust generously with the remaining 30g powdered sugar, and cut into 12 bars.

   Tip: Dust with powdered sugar just before serving — it absorbs into the filling over time. Wipe the knife clean between cuts for sharp edges. Keeps covered in the fridge for up to 4 days.

• saucepan (2-liter (2-quart))
• baking dish (23x33cm (9x13 inch))
• mixing bowl (large)
• whisk
• fine mesh strainer
• parchment paper

Per serving

Nutritional values are estimates only.