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19

Lemon Bars with Browned Butter Sugar Cookie Crust

Prep 20 min
Total 2 hr 0 min
Servings 24

Like all the best lemon bars, this easy version is absolutely packed with bright citrus flavor. We could go on and on about the creamy filling and how it strikes that perfect balance of tart and sweet (it really does), but we had you at "browned butter," didn't we? MORE + LESS -

Ingredients

Crust

1/2

cup butter

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

egg

Filling

eggs, slightly beaten

1 1/2

cups granulated sugar

tablespoon Gold Medal™ all-purpose flour

tablespoons finely grated lemon peel

1/3

cup fresh lemon juice

tablespoon powdered sugar

Steps

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1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

In 1-quart saucepan, heat butter over medium heat 5 to 8 minutes, stirring frequently, until light golden brown. Pour into large bowl; cool 5 minutes.
3

Stir cookie mix and 1 egg into browned butter with spoon until soft dough forms. Press in pan. Bake 13 to 15 minutes or until light golden brown.
4

In medium bowl, beat 4 eggs, granulated sugar and flour with whisk until well blended. Stir in lemon peel and lemon juice. Pour over partially baked crust.
5

Bake 17 to 21 minutes or until center is set. Bars will firm up as they cool. Cool 1 hour. Sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.

When browning butter, be sure to watch it carefully, as butter can brown and then burn quickly.

Expert Tips

Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution.
For the best lemon flavor, use fresh lemon juice and peel.