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Lemon Bars with Brown-Butter Shortbread Crust Recipe

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This recipe for Lemon Bars with Brown-Butter Shortbread Crust, by , is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Sawicki

Category:
Category:

Ingredients:  
Ingredients:  
Crust
3/4 cup unsalted butter
1 1/2 cups all purpose flour
1/2 cup confectioners' sugar
pinch of salt
Filling
6 large eggs
1 large egg yolk
pinch of salt
1/2 cup all purpose flour
2 1/4 cups granulated sugar
1 cup plus 2 tbsp fresh squeezed lemon juice
zest of lemon finely grated.

Directions:
Directions:
Butter 9x13 pan. \line baking pan with parchment paper, leave 3 inch overlap on all sides. Crust - in small saucepan melt butter over medium heat to just brown. Cool in fridge to solidify. Remove from fridge and let soften slightly. Beat until butter is smooth. sift flour, sugar, and salt into a bowl and and mix on low until combined. Press dough evenly into prepared pans to about 1/4 inch thick. Chill in fridge for about 30 minutes. Bake approx 20 minutes. Whisk eggs, egg yolk and salt. Add lemon juice and zest. Whisk to dissolve sugar. Add egg mixture to flour mixture and whisk until combined. Pour over baked crust. Reduce oven to 300F , bake 30 to 40 minutes until center is set. Dust with confectioners sugar if desired.

 

 

 

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