17. Lemon Bars with Browned Butter Sugar Cookie Crust
Ingredients
Crust:
- 1/2 cup butter
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1 egg
Filling:
- 4 eggs, slightly beaten
-
1 1/2 cups granulated sugar
-
1 tablespoon Gold Medal™ all-purpose flour
-
2 tablespoons finely grated lemon peel
-
1/3 cup fresh lemon juice
-
1 tablespoon powdered sugar
Instructions
- Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
-
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.
-
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.
-
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.
-
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.
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.
- When browning butter, be sure to watch it carefully, as butter can brown and then burn quickly.
- For the best lemon flavor, use fresh lemon juice and peel.
Originally posted 2019-03-12 14:02:07.
