Lemon Bars from Tartine
These lemon bars are full of delicious lemon flavor. The brown butter shortbread provides a delicious contrast to the richness of the lemon filling. It is certainly one of the richest lemon bars I’ve ever made, with more than a half-dozen eggs!
Makes about: 9×13 pan (24 bars)
Prep time: 10 minutes (crust)+15 minutes (filling)
Bake time: 25-30 minutes (crust)+30-40 minutes (filling)
brown butter shortbread crust:
½ cup confectioner’s sugar
1 ½ cups all-purpose flour
¾ cup unsalted butter, room temperature
½ cup pine nuts (optional)
½ cup all-purpose flour
2 ¼ cups sugar
1 cup+2tbsp lemon juice
Lemon zest from 1 small lemon
6 whole eggs
1 egg yolk (I omitted this, and it was fine)
pinch of salt
9×13 pan, lined with parchment paper
1. Preheat the oven to 350F. Prepare a 9×13 baking pan by lining it with parchment paper or buttering it.
2. Make crust: cream together confectioner’s sugar and butter. Mix in flour until a smooth dough forms. This may require actually using your hands to combine everything. (The original recipe calls for using a stand mixer with a paddle attachment, which I don’t have, so I just do it by hand).
3. Press dough evenly into the bottom of the prepared pan, and ½ inch up the sides of the pan. The dough should be about ¼ inch thick.
4. Bake the crust for 25-30 minutes, until it becomes a deep golden brown. Rotate if needed. (The original recipe also asks you to use pie weights, but it works if you don’t have them. The weights helps to keep the crust perfectly flat.)
5. Make the filling: Whisk together eggs and salt. (The salt helps to denature the eggs).
6. Mix in sugar, lemon juice, zest, and flour. Whisk until well-mixed.
7. Pour in the filling to the prepared crust.
8. Reduce oven heat to 300F and bake until the filling is set (no longer wobbly), about 30-40 minutes.
9. Let cool before cutting. Sprinkle with confectioner’s sugar if desired.