Lemon, browned butter, and rosemary bars from Fat + Flour: The Art of a Simple Bake (page 66) by Nicole Rucker

  • unbleached all-purpose flour
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  • lemons
  • Show all ingredients...
  • Serves : 1 tray

  • EYB Comments

    Corrected Ingredients: For the shortbread crust, rosemary is 2 teaspoons (4g), flour is 2 ½ cups, and cornstarch is ½ cup. For the lemon filling, butter is 4 ounces (113g), eggs are 3 large eggs (150g), egg yolks are 3 large egg yolks (60g), and ADD 1 cup (236ml) lemon juice. Corrected Instructions: Mix dry ingredients for 2 minutes (not 5 to 7). When adding the butter, eggs, egg yolks, and lemon zest, also add the lemon juice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Corrected Ingredients: For the shortbread crust, rosemary is 2 teaspoons (4g), flour is 2 ½ cups, and cornstarch is ½ cup. For the lemon filling, butter is 4 ounces (113g), eggs are 3 large eggs (150g), egg yolks are 3 large egg yolks (60g), and ADD 1 cup (236ml) lemon juice. Corrected Instructions: Mix dry ingredients for 2 minutes (not 5 to 7). When adding the butter, eggs, egg yolks, and lemon zest, also add the lemon juice.

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