Equipment
- 1 8x8 baking pan
- 1 medium bowl
- 1 Whisk
- 1 small saucepan
- 1 small heat safe bowl
Ingredients
Brown Butter
- 227 grams salted butter, brown to 186 grams
Shortbread
- 186 grams browned butter , melted
- 100 grams light brown sugar
- 2 tsp vanilla bean paste
- 1/4 tsp cinnamon
- 240 grams all-purpose flour, spooned and leveled
Lemon Filling
- 200 grams sugar
- zest of 2-4 lemons, however many lemons you need to squeeze for juice
- 40 grams all-purpose flour
- 3 large eggs
- 120 mL lemon juice, 3 large juicy lemons or 4 medium
- dusting of powdered sugar
Method
Brown Butter
- If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat.227 grams salted butter brown to 186 grams
- Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.
- Once it begins to foam, you won’t be able to see what’s happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
- Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color.
- Pour the butter, with all the little solid bits, into a heat safe jar and allow it to cool.
Shortbread
- Preheat the oven to 325F (163C) and grease and line an 8x8 baking pan with baking spray and parchment paper. *see note on baking pans.
- Measure out the brown butter and allow it to cool for a few minutes before using.186 grams browned butter melted
- Add in the brown sugar, vanilla and cinnamon and mix until they're well combined.100 grams light brown sugar, 2 tsp vanilla bean paste, 1/4 tsp cinnamon
- Fold in the flour, just until the last streak of flour is mixed in, and press into the prepared pan.240 grams all-purpose flour spooned and leveled
- Bake for about 20 minutes, just until the edges are starting to brown. Remove from the oven and allow to cool while you prepare the filling.
Lemon Filling
- In a medium bowl, zest the lemons over the sugar (I just zest as many lemons as I use for the filling). Use your fingers to rub the lemon zest into the sugar to release the oils.200 grams sugar, zest of 2-4 lemons however many lemons you need to squeeze for juice
- Add in the flour and salt and whisk until they're combined.40 grams all-purpose flour
- Add the eggs and whisk aggressively until the mixture is completely smooth and the eggs are no longer 'gloopy'.3 large eggs
- Add the lemon juice and whisk until it's well combined.120 mL lemon juice 3 large juicy lemons or 4 medium
- Pour the filling through a strainer over the par-baked crust (crust can still be hot). Discard the solid bits.
- Bake for another 20 minutes or so. You want the edges set but the center a little bit jiggly - it will continue baking and set as it cools.
- Allow to cool for a little and then refrigerate for several hours before slicing. Dust fresh with powdered sugar before serving so it doesn't melt (or use non-melting powdered sugar).
Notes
Store fully covered in the refrigerator or freezer, serve cold or slightly chilled. Dust fresh with powdered sugar.
*I recommend using a glass or ceramic pan so the lemon doesn't react with metal. But if you only have metal, make sure it's coated with non-stick, not scratched (or put through a dishwasher) and double line it with parchment paper so the filling doesn't touch the pan at all.
Nutrition
Serving: 1gCalories: 253kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 61mgSodium: 105mgPotassium: 50mgFiber: 1gSugar: 19gVitamin A: 400IUVitamin C: 3mgCalcium: 17mgIron: 1mg