Brown Butter Lemon Bars

Ingredients

• 10 tbsp unsalted butter, for browning in the crust
• 1 cup almond flour, for crust
• 1/4 cup all-purpose flour, for crust
• 1/4 cup granulated sugar, for crust
• 1 1/4 tsp kosher salt, for crust; use 3/4 tsp if using table salt
• 1 tbsp cold water, for crust
• 6 tbsp unsalted butter, for filling, added at the end off heat
• 200 ml fresh lemon juice, freshly squeezed and strained, about 4 to 5 lemons
• 2 tbsp lemon zest, packed
• 1 1/4 cups granulated sugar, for filling
• 6 tbsp all-purpose flour, for filling
• 3 whole large eggs, for filling
• 3 whole egg yolks, for filling
• 1 pinch kosher salt, for filling
• 1/16 tsp ground turmeric, does not affect flavor, just deepens yellow color
• 1/2 tsp citric acid, or substitute 1 1/2 tsp cream of tartar; amplifies lemon flavor without extra juice
• 2 tbsp powdered sugar, for dusting just before serving

Instructions

1. 1

   Preheat your oven to 350 degrees F. Line an 8x8 or 9x9 baking pan with parchment paper, leaving overhang on two sides for easy lifting.

2. 2

   Make the brown butter crust: In a medium saucepan over medium to medium-low heat, melt 10 tablespoons of butter. Stir continuously. The butter will foam, then the foam will settle. Keep stirring and watching for amber-colored milk solids forming at the bottom. This process starts slow. Right before it is done it darkens fast, so do not walk away.

   Step 2
3. 3

   Once butter is amber and smells nutty, remove from heat. Stir in 1/4 cup sugar and 1 1/4 tsp kosher salt.

4. 4

   Add 1 cup almond flour and 1/4 cup all-purpose flour to the pot. Stir to combine. Add 1 tablespoon of cold water and mix until a soft dough forms.

5. 5

   Transfer dough into the prepared pan. Use your fingers or the back of a spoon to even out the layer first before pressing it down firmly and evenly. Poke holes all over the surface with a fork.

6. 6

   Bake the crust at 350 degrees F for 20 to 25 minutes until golden brown. Check browning at the 10-minute mark. The crust will get a second bake once filled so do not overbrown it. Set aside to cool slightly.

7. 7

   Make the filling in the same pot you used for the crust. Add 1 1/4 cups sugar, 6 tablespoons all-purpose flour, a pinch of salt, 1/16 tsp turmeric, and 1/2 tsp citric acid. Whisk to combine.

8. 8

   Add 3 whole eggs, 3 egg yolks, 200 ml fresh strained lemon juice, and 2 packed tablespoons of lemon zest. Stir to combine.

   Step 8
9. 9

   Cook the filling over medium-low heat, stirring consistently, until the mixture reaches 160 degrees F on an instant-read thermometer. Remove from heat.

10. 10

    Add 6 tablespoons of butter to the hot filling and stir until fully combined and smooth.

11. 11

    Strain the filling through a fine mesh sieve directly over the cooled crust to remove any cooked egg bits or zest. Use a spatula to push it through and level the top.

    Step 11
12. 12

    Bake at 350 degrees F for 7 to 15 minutes. The filling should be set at the edges with a slight jiggle in the center. Do not overbake.

13. 13

    Cool at room temperature for at least 1 1/2 to 3 hours until completely set before cutting.

    Step 13
14. 14

    To cut: dip a sharp knife in hot water, wipe it clean with a towel, then make each cut. Repeat the dip and wipe process between every single pass.

15. 15

    Dust with powdered sugar just before serving. Not before.

    Step 15

Nutrition Facts

Substitutions & Variations

• →Gluten-free: replace the all-purpose flour in both the crust and filling with a 1-to-1 gluten-free baking flour blend.
• →Dairy-free: use a high-quality vegan butter like Miyokos in place of regular butter in both the crust and filling. The brown butter step will still work but watch it more carefully as plant-based butters can burn faster.
• →No citric acid or cream of tartar on hand: you can skip it, but squeeze in an extra half tablespoon of lemon juice and accept that the filling will be slightly less punchy.
• →Meyer lemons work beautifully here if you can find them. The flavor will be a little sweeter and more floral.