Meyer Lemon Bar with Brown Butter (Nut-Free) Recipe

This would be the greatest Meyer Lemon Bar recipe ever! Meyer lemons make nice lemony desserts, what’s thrilling about this recipe is the brown butter crust, which has delicate caramel and nutty flavors however in a 100% nut-free recipe.

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Bounce to Recipe

Meyer Lemons are Nice for Dessert Recipes

I not too long ago picked a lemon from my Meyer lemon tree and 5 large juicy lemons fell out of the tree on the identical time. The remaining Meyer lemons on the tree usually are not prepared for selecting however Meyer lemons might be in season in the course of the winter by means of April, so bookmark this recipe so you can also make it Meyer lemons are stocked in shops.

Meyer lemons are slightly bit sweeter than an everyday lemon and fewer acidic. I like the pure sweetness of Meyer lemons so I can use much less sugar for a lemon dessert. Once I can, I like to cut back the quantity of added sugar in my baked items for well being causes. I would like desserts candy sufficient in order that my senses registers that “Ooooo, I’m consuming one thing candy!,” however not too candy. You may also use common lemons to make this recipe, with or with out further sugar.

Why Make Lemon Bar with a Brown Butter Crust

Having too many contemporary Meyer lemons readily available is a superb cause to make lemon bars with them. I really love a creamy lemon bar (egg-free and made with oatmeal!) however my son loves a standard lemon bar with a plain shortbread crust. As a compromise, I made Meyer lemon bar

with a brown butter crust. We each beloved it and I’ve to share this scrumptious lemon bar recipe in order that we will make this recipe once more.

Brown Butter is Simple to Make

Make brown butter by melting butter and cooking it till the milk within the butter turns into mild brown solids. The brown butter may have a delicate nutty aroma with some caramel or toffee taste.

Despite the fact that it’s an additional step to make brown butter, the ensuing brown butter shortbread doough is straightforward to unfold within the pan. I like the delicate caramel and nutty flavors! The flavour and texture are so good that we is perhaps lacking in our nut-free meals and snacks.

Observe these basic steps and tricks to make some an superior brown butter:

• In a small sauce pan, add the butter and cook dinner on medium-low warmth.
• It takes about 3-4 minutes to soften the butter and shortly you’ll hear some popping, scorching noises. At that time it would be best to use a heat-resistant spoon to stir the butter, which can change into foamy.
• Quickly the froth disappears turns into white solids which sink to the underside and finally will brown like toast.
• Be vigilant and don’t let the solids burn. Take away the brown butter from the warmth as quickly because the solids flip mild brown and proceed to brown.
• Keep away from burning the solids by promptly eradicating the brown butter from the warmth at this stage.

Further Meyer Lemon Bar Preparation Ideas

Butter the glass pan. Apply a skinny layer of butter within the pan to assist the Meyer lemon bar not stick with the pan. Use the butter wrapper to carry a small block of butter (~2 tablespoons) to grease a 9×13 glass baking pan. That could be a useful, mess-free strategy to butter the pan! When executed, I wrap the remaining butter with the paper and refrigerate for future use.

Zest effectively. I like to recommend zesting your lemons over the dry elements to maximise getting extra of the citrus oils into your recipe. I splurged on a brand new OXO zester not too long ago. It’s so straightforward to carry and my lemons glide proper effortlessly to zest proper over the bowl. Nonetheless, if doubtful, be secure and zest onto a secure floor after which add the zest to the recipe.

Press the shortbread dough. As a result of we pour melted brown butter into the dry elements, the shortbread dough is tender, pliable, and simple to unfold. Use a spatula to unfold it out evenly with slightly extra of the dough across the edges. Press collectively any dough that appears cracked so your Meyer lemon bar will bake evenly. Use a metallic spoon to press the dough into the perimeters of your pan to type a wall. Make the wall roughly 1/2 inch excessive to include the lemon filling.

Rodelle Kitchen

A brown butter shortbread crust tastes nice however including vanilla extract boosts the candy caramel taste of the crust. I take advantage of Rodelle Kitchen’s vanilla extract in my baking. “Rodelle doesn’t make the most of peanuts or tree-nuts on its manufacturing ground or in its merchandise. Contact us for every other allergen questions!” You should buy their extracts in supermarkets and at warehouse shops (greatest worth). I beloved their merchandise ever for the reason that first time I attempted making Vanilla Ice Cream in a Bag!

Additionally they promote baking cocoa and cooking spices too which have allergen advisories for coconut, almond, and different allergens. I nonetheless have half a bag of their unbelievable baking cocoa from earlier than they modified manufacturing amenities. A few of my favourite recipes are Triple Chocolate Banana Bread, Nut Free and Traditional Chocolate Wacky Cake, Allergen Pleasant.

This recipe is freed from peanuts, tree nuts, soy, fish, shellfish, and sesame as written.

The primary allergens in these Meyer Lemon Bar are wheat, milk, and egg. It might be potential to make the recipe wheat-free by utilizing a gluten-free flour.

Meyer Lemon Bar with a Brown-Butter Crust Recipe (Nut-free)

This would be the greatest Meyer Lemon Bar recipe ever! Meyer lemons make nice lemony desserts, what’s thrilling about this recipe is the brown butter crust, which has delicate caramel and nutty flavors however in a 100% nut-free recipe.

Creator Sharon Wong @ Nut Free Wok

Shortbread Crust

• 3/4
  cup
  unsalted butter
  plus extra to butter the pan
• 2
  cups
  all goal flour
• 1/4
  cup
  granulated sugar
• 1/2
  teaspoon
  salt
• 1
  Meyer lemon
  zest (reserve lemon juice)
• 1
  teaspoon
  vanilla extract

Lemon Filling

• 1
  cup
  granulated sugar
• 1/4
  cup
  all goal flour
• 6
  eggs
  evenly beatened
• 1/2
  teaspoon
  baking powder
• 1
  Meyer lemon
  zest (reserve lemon juice)
• 1/2
  cup
  lemon juice
• 1
  tablespoon
  powdered sugar
  elective

1. Examine that an oven rack is within the center place and preheat oven to 350°F. Butter a 9×13 glass baking pan and put aside.

2. In a medium sized saucepan, soften 3/4 cups butter on medium warmth (roughly 5 minutes). When the butter begins to foam, constantly stir till the melted butter seems to be clear and there are evenly browned solids within the butter (7-10 minutes). Instantly take away from warmth and put aside to chill.

3. In a medium sized mixing bowl, mix 2 cups flour, 1/4 cup sugar, and salt with a spatula. Zest one lemon over the bowl, combine. Add the browned butter (together with the browned bits) and vanilla extract and blend. Scrape the shortbread combination into the buttered 9×13 pan and use spatula to unfold the shortbread combination to the perimeters of the dish. Put aside the blending bowl to make the lemon filling.

4. Use a metallic tablespoon to press shortbread dough up the perimeters of the perimeters of the pan to create a 1/2 inch wall. Use the tines of a fork to poke some holes within the base of the shortbread dough. When the oven is sizzling, place the baking dish on the center rack for 15-17 minutes till the is shortbread crust barely golden in colour.

5. Whereas the crust is baking, make the lemon filling within the shortbread crust mixing bowl. Add 1 cup sugar, 1/4 cup flour, baking powder, and blend. Zest the remaining lemon over the bowl, combine with a spatula. Add the eggs and blend. Juice the 2 lemons, add the juice to the filling combination, and blend till easy. Put aside.

6. When the shortbread crust is prepared, take the crust out of the oven and pour the filling over the recent crust. Rigorously return the pan to the oven. Bake for 25-Half-hour. The lemon bars are prepared when the perimeters look golden brown and the filling is just not runny.

7. Place the baking dish on a wired cooling rack and permit the dessert to chill to room temperature (2 hours). Wrap and refrigerate till able to serve. Reduce the dessert into 24 items in a 4×6 grid. Use a sifter to sprinkle some powdered sugar (elective). Refrigerate any leftovers in an hermetic container.

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