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Brown Butter Lemon Bars

These bars start with real butter—browned to golden perfection—to create a crave-worthy crust that melts in your mouth. Topped with a vibrant homemade lemon curd, each bite strikes a balance between rich and refreshing. Try this luscious twist on a classic.
30 min Prep Time
45 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Servings: 12 bars

Servings: 12 bars

Ingredients

  • Crust:

  • 12 tablespoons (1½ sticks) unsalted butter
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons confectioners’ sugar
  • 1/4 teaspoon fine sea salt

  • Curd:

  • 3/4 cup freshly squeezed lemon juice (from 4 to 6 lemons)
  • 1 cup sugar
  • 2 large eggs, plus 3 yolks
  • 1½ teaspoons cornstarch
  • Pinch of fine sea salt
  • 4 tablespoons butter
  • ½ tablespoon finely grated lemon zest

Instructions

Step 1

To make the crust, add butter to a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Immediately transfer to a heatproof bowl to prevent burning. Let cool slightly, then freeze for 30 minutes until firm.

Step 2

Heat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Step 3

Pulse the sugar and lemon zest in a food processor. Add the flour, confectioners’ sugar, and salt to the processor and pulse to combine. Add the chilled brown butter and pulse in 1-second bursts for about 30 seconds, until a crumbly, shaggy dough forms. (Alternatively, cut the brown butter into the dry ingredients in a bowl using two forks until crumbly.) Press the dough firmly into the prepared baking pan in an even layer. Bake in the preheated oven for 30–35 minutes, until the crust is lightly golden all over and set.

Step 4

To make the curd, whisk the lemon juice, sugar, eggs, yolks, cornstarch, and a pinch of sea salt in a small saucepan until smooth. Cook over medium heat, whisking constantly, for 5–7 minutes, until the mixture comes to a gentle boil. Allow it to boil for 30 seconds, or until thickened. Do not boil for more than 1 minute, or the curd may begin to thin. Remove from heat and strain through a fine mesh sieve into a bowl. Whisk in the butter and lemon zest until fully incorporated and silky.

Step 5

Pour the lemon curd over the hot crust in the pan and spread into an even layer.

Step 6

Return to the oven and bake for 8–10 minutes, until the curd is just set.

Step 7

Let the bars cool at room temperature in the pan for 1 hour. Transfer to the refrigerator and chill for at least 2 hours, until fully cold and firm.

Step 8

Lift the bars out of the pan using the parchment overhang. Cut into 12 squares. Sprinkle with flaky sea salt just before serving, if desired.