Lemon bars on brown butter shortbread from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 149) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • MsMonsoon on December 01, 2021

    Reading the notes here, I increased the crust by 25% and it seemed a good fit for the 9x13 Pyrex, though I didn't take the crust high up enough on the sides. My crust was a little thick on the bottom, so I think I could have gotten away with the recipe as written. Didn't use the pine nuts but would like to next time. My crust was browning on the edges but the entire surface under the parchment/beans was still white, a bit raw, and even stuck a little to the parchment. Took the parchment off at the end to give it a few minutes in the oven uncovered. This recipe is quite good. Even if the filling is on the sweeter side there’s a nice tartness. Uses lots of lemons!

  • 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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