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Lemon Bars with Brown-Butter Shortbread Crust

Brown butter adds a nutty flavor to the crust of these pleasantly tart lemon bars.

Source: Martha Bakes, Episode MBLB1013
Yield

Ingredients

For the Crust

For the Filling

For Serving

Directions

Cook's Notes

Lemon bars will keep in an airtight container for up to 4 days.

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Reviews

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How would you rate this recipe?
247
  • karen clark
    16 JAN, 2015
    I have made this twice and I must say it is very good. The extra steps browning the butter is well worth the trouble. The family gives rave reviews.
    Reply
  • iloveprisims
    28 APR, 2012
    My family and I Loved this recipe! The brown butter shortbread is definitely worth the extra step! This recipe will be well used
    Reply
  • iloveprisims
    28 APR, 2012
    My family and I Loved this recipe! The brown butter shortbread is definitely worth the extra step! This recipe will be well used
    Reply
  • Dee999
    16 JAN, 2012
    I too did not brown the butter, but just used softened butter. I used Meyer lemons, only 1 cup of lemon juice... Very tangy, but the right balance of sweet! I highly recommend using this recipe. Next time I will be sure to leave in for the full forty minutes, as they could have used it.
    Reply
  • OhCripe
    8 NOV, 2011
    Delicious! Don't let all the steps keep you from making these cookie bars. I didn't melt the butter and all of that. My butter was super soft at room temperature so I just went from there. I'm sure it would be better if I followed the directions. But these cookie bars were a hit!
    Reply
  • naturalbaker
    20 OCT, 2011
    it was just okay. The lemon part should not hit the back of your mouth, like a bad bottle of wine. A lemon bar should be smooth with just the right amount of lemon and by velvety smooth.
    Reply

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