I’ve professed my love for Tartine many times in the past and love their baking recipe book.
When my friend gave me a large bag of lemons last week, I knew these were happening.
My favorite part about this recipe is the crust. Compared to other lemon bars, the crust is full of flavor, buttery, and nutty. It is not overly sweet but is just enough to offset the tang from the lemons.
First, mix together the crust in a stand mixer. Press it evenly into a buttered pan. As I mentioned, I cut the recipe in half so the proportions below are less than what the actual recipe asks for.
Grab a piece of parchment paper and lay it on top of the crust. Smooth it over the top and pour in the pie weights. My pie weights are green beans :)
While the crust is baking, make the filling. In one bowl, sift together the flour and sugar. Zest the lemons and squeeze out the lemon juice. I thought the recipe would use more lemons but these ones were extremely juicy and I only needed 2. Add it to the flour sugar mixture and whisk until smooth. In another bowl, crack and whisk together the eggs. I like to use my pyrex measuring cups to mix everything in because it makes pouring easier.
Add the beaten eggs and whisk until well combined and wait until the crust is deeply golden brown.
Once it is done baking, allow it to completely cool before slicing. After it is sliced, dust the top with powder sugar and enjoy!
Photographed is the recipe cut in half. Recipe stated below is the full recipe.
Lemon Bars on Brown Butter Shortbread
Adapted from Tartine by Elisabeth M. Prueitt and Chad Robertson
Brown Butter Crust
1/2 c powder sugar
1 1/2 c plain flour
3/4 c unsalted butter, softened
pinch of salt
1/2 c plain flour
2 1/4 c sugar
1 c + 2 Tbsp lemon juice
zest from 2 lemons, grated
6 eggs + 1 egg yolk
pinch of salt
icing sugar, for dusting
Preheat the oven to 350 and butter a 9 x 13 in baking pan.
To make the crust, sift the icing sugar, flour, and salt into the bowl of your stand mixer. With the paddle attachment, mix on a low speed to combine.
Add the butter and mix on a low speed just until a dough forms. Put the dough in the pan and press it evenly into the base.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust about 30-35 minutes, until it evenly colors and is a deep golden brown. Mine actually took 40 minutes.
While the crust is baking, make the filling. Combine the flour and sugar in a large mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar.
In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into the lemon and sugar mixture and whisk until well combined.
Once the crust is golden, pull the oven rack out of the oven slightly and pour the filling into the crust while it is still in the oven.
Reduce the oven temperature to 300 F and bake for 30 – 40 minutes, until the center is just set.
Allow the bars to cool completely, then chill well in the fridge before cutting. Dust with icing sugar to serve.
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