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Buttery Browned Butter Lemon Bars Recipe Easy Homemade Crisp Shortbread Crust

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These buttery browned butter lemon bars feature a crisp shortbread crust and a tangy lemon filling, delivering a perfect balance of rich, nutty flavor and bright citrus zing. Simple ingredients and straightforward steps make this recipe a quick and crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1/4 cup (30g) all-purpose flour
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

Instructions

  1. Brown the Butter (10 minutes): Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then begins to brown. Look for a golden-brown color and a nutty aroma—this usually takes about 5-7 minutes. Remove from heat and let it cool slightly while you prepare other ingredients.
  2. Make the Shortbread Crust (10 minutes): Preheat your oven to 350°F (175°C). In a mixing bowl, combine 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, and 1/2 teaspoon salt. Slowly pour the browned butter into the dry ingredients, stirring with a spatula until a crumbly dough forms. Press this mixture evenly into the bottom of your greased 9×13 inch pan, making sure to compact it tightly for a crisp crust.
  3. Bake the Crust (15 minutes): Bake the crust in the preheated oven for 15 minutes, or until it’s golden around the edges. Remove from oven but keep the oven on for the filling.
  4. Prepare the Lemon Filling (10 minutes): While the crust bakes, whisk together 4 large eggs, 1 1/2 cups (300g) granulated sugar, 1/2 cup (120ml) fresh lemon juice, and 1 tablespoon lemon zest until smooth. Add 1/4 cup (30g) flour and a pinch of salt, whisking until fully incorporated. The batter should be glossy and slightly thick.
  5. Pour and Bake (20-25 minutes): Pour the lemon filling over the hot crust, spreading it evenly. Bake for another 20-25 minutes, or until the filling is set but still slightly jiggly in the center. To test, gently shake the pan; a slight wobble is perfect. Avoid overbaking or the filling will dry out.
  6. Cool and Chill (at least 2 hours): Allow bars to cool completely at room temperature, then transfer to the fridge for at least 2 hours to fully set. This step is key for clean slices. Once chilled, dust with powdered sugar if desired.
  7. Slice and Serve: Use a sharp knife, wiping it clean between cuts to get neat squares. These bars are best served chilled or at room temperature.

Notes

Watch the butter closely when browning to avoid burning; a light-colored pan helps. Press the crust firmly before baking for a crisp base. Use room temperature eggs for a smooth filling. The slight jiggle test is better than relying on a timer alone for doneness. Chilling the bars is essential for clean slicing and flavor melding.

Nutrition

Keywords: lemon bars, browned butter, shortbread crust, lemon dessert, easy lemon bars, homemade lemon bars, quick dessert, tangy lemon bars

Find it online: https://breezybake.com/buttery-browned-butter-lemon-bars-recipe-easy-homemade-crisp-shortbread-crust/