Lemon bars on brown butter shortbread from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 235) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • VKHummel on April 19, 2026

    Delicious flavor, next time I’ll follow my instincts & use parchment paper in the pan rather than just buttering it as the recipe states. They didn’t want to lift out of the pan neatly, but I’ll crumble the messy pieces into homemade ice cream.

  • janet_x28jp9 on April 06, 2026

    Wonderfully lemony with a nice shortbread base. Used a smaller pan which is advisable for a decent thickness for the base. I like to sift the confectioner’s sugar just before eating.

  • Astrid5555 on May 02, 2021

    I halved the recipe and baked the bars in 8x8 inch square pan. This is an excellent version of a lemon bar as stated already by several other reviewers. Love the prebaked crust a lot.

  • ebs on June 08, 2019

    This worked very well for me. My pan was a bit smaller than 9 x 13, so there was enough crust. Next time, I would probably make more crust and use the correct size pan. The filling was fantastic, just the right combination of sweet and tart.

  • anya_sf on April 27, 2018

    An excellent version of classic lemon bars. The butter isn't actually browned, but the crust is prebaked until golden brown, resulting in a more flavorful, sturdy crust than most lemon bars, The crust was fairly thin - barely seemed like enough to cover the bottom of the pan - although it was adequate. But if you like more crust, perhaps increase it by 50%, as nadiam1000 suggests. I didn't use the pine nuts. I used Meyer lemons for the filling, which was absolutely delicious.

  • nadiam1000 on January 12, 2018

    My go to lemon bar - I love them at the bakery so I am thrilled to make them at home. I do not use pine nuts in the crust and sometimes I increase the crust by 50% as I love the shortbread.

  • slowfoodie on November 15, 2010

    This is our families new go-to recipe for lemon bars.

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