This Easy Lemon Bar with a Brown Butter Shortbread is Pure Comfort

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A stack of Laura’s lemon bars

Hi Friends! The other day I wanted to make lemon bars but changed my mind after seeing the numerous steps, ingredients, and many dishes this “simple” bake would require. Instead, I came up with my own version that has cracked the code on creating a very easy recipe that will surprise you with how much flavor there is using only 7 ingredients. No special equipment, no sifting, no cooking of lemon curd and no making a mess creaming butter into flour. One bowl only! 

The best version of my lemon bars involves browning the butter for the shortbread crust. It’s an optional but highly recommended step for adding a toasty, nutty flavor. If you don’t have the extra few minutes to brown the butter, then you can just use melted butter.  

It will be very tempting to buy lemon juice rather than freshly squeezing your own, but I urge you to use freshly squeezed lemon juice for a superior flavor.

After 6 rounds of testing these lemon bars and having my husband and friends at the gym taste each batch, this version slightly edged out another very highly rated version which uses a graham cracker crust. My husband prefers the graham cracker version which is why I included it in the Notes below as another delicious option for this anytime treat.

Happy Baking!

-Laura McCarthy

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Laura’s lemon bars

TO MAKE LEMON BARS WITH A GRAHAM CRACKER CRUST:

• Replace the 1 cup of flour with 2 cups of graham cracker crumbs (about 220 grams or almost 2 sleeves of graham cracker squares). Proceed as directed with remaining crust ingredients, using melted butter. Bake for 15-17 minutes until lightly browned. Continue with the recipe as indicated above. 

• Graham cracker crumbs can be found in the baking aisle, and graham cracker squares can be found in the cookie aisle of most major grocery store chains. Process graham cracker squares in your food processor until they turn into crumbs.

TO STORE: 

• Lemon bars can be stored covered in the refrigerator for up to a week or frozen up to 3 months for longer storage. Put individual lemon squares on a baking sheet, uncovered, and freeze for 1 hour. Remove from the freezer, individually wrap in plastic wrap, and store in a freezer bag or container. Defrost in the refrigerator and dust with optional confectioner’s sugar before serving. ENJOY!

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The Easiest Miso Lemon Bars with Brown Butter Shortbread

Yield 16 to 32 bars

Author Laura McCarthy

Prep time

20 Min

Cook time

42 Min

Total time

1 H & 2 M

Easily double the recipe for a crowd just in time for July 4th! Make my not-too-sweet and perfectly tart lemon bars that are quick and easy to whip up when you need a classic showstopper that everyone will love!

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Ingredients

For the crust

• ½ cup (8 tablespoons or 1 stick) butter, melted (see Headnote above)
• 1 tsp. miso paste, white or red
• 1 Tbsp. finely grated lemon zest
• ¼ cup sugar
• 1 cup all-purpose flour (see instructions below for using graham cracker crumbs)

For the lemon filling

• 1 cup sugar
• ⅓ cup all-purpose flour
• ½ tsp. kosher salt
• 4 large eggs, room temperature
• 1 cup lemon juice, freshly squeezed (see Headnote above), about 4-6 large lemons
• Confectioners’ sugar, optional for dusting

Instructions

To make the crust:

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees C) about 30 minutes before baking and set an oven rack to the middle position. Line the bottom and sides of an 8”x8” pan with parchment paper, leaving an overhang to help remove baked bars from the pan. Set aside.
2. To brown the butter (optional but highly recommended): Melt butter over medium heat in a small saucepan, swirling occasionally. It will bubble gently and gradually start to brown. When the butter begins to bubble rapidly with very small bubbles, keep a close watch. It will start to foam up. It’s ready when it has a nutty smell and an amber brown color. Be careful because it can very quickly go from perfect to burned. The whole process should take about 8-10 minutes total. Remove the pan from heat. Cool slightly.
3. Pour the brown butter into a medium, heat-safe bowl and add the 1 tsp of miso paste. Mix thoroughly until the miso paste is completely incorporated into the butter. Add the lemon zest and sugar and mix well until incorporated. Add the flour and mix until no dry crumbs remain. It will look like cookie dough.
4. Pour the crust mixture into the prepared pan. Do not wash the mixing bowl. Press the dough as evenly and firmly as possible into the pan, using your fingers and making sure you don’t forget the corners and sides. Use a fork to lightly press holes into the dough, not all the way through to the bottom. This will stop the dough from puffing up. Bake in the middle of the oven 15 to 17 minutes until light brown.

To make the filling

1. While the crust is baking, make the filling. In the same mixing bowl used for the crust, thoroughly whisk together the sugar, flour, and kosher salt. Add the eggs, mixing well, then the lemon juice and whisk until smooth.
2. When the crust is finished baking, remove it from the oven. Give the lemon filling a final whisk and very slowly pour it over the hot crust. Carefully return the pan to the oven and bake for 20 to 22 minutes until just set, with a very slight jiggle when you move the pan. Let cool on a wire rack for 1 hour, then refrigerate until chilled, 2-3 hours or overnight.

To serve

1. When ready to serve, lift the chilled lemon bars out of the pan using the overhanging parchment paper and place on a cutting board. Cut bars with a sharp knife into 16 squares or 32 rectangles. For the neatest slices, dip the knife into hot water and wipe it clean between cuts. Dust with optional powdered sugar just before serving.

Notes

TO MAKE A LARGER BATCH:

• If you would like to double the recipe, then use a 9”x13” pan and increase the crust baking time to 20-22 minutes or until edges are lightly browned. Bake the bars for 22-25 minutes until the center is just set and barely jiggles when lightly tapped.

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