Lemon Bars on Brown Butter Shortbread
"Although we love having these bars fill our pastry cases in the fall and winter—they are one of the few bright colors in the sea of chocolate and caramel—a really cold lemon bar in the heat of the summer is very refreshing. I find the bases of most lemon bars to be undercooked and doughy, and the filling usually too scant. Just as we like to bake a lot of our pastries a little darker than many bakeries, we do the same with these bars: we bake the shortbread base until it turns golden brown, producing a deeper butter flavor and crispier crust. We also fill the crust with a little more custard than is typical. You will find that the bases of these bars not only have a nice toothsome bite, but will also stay crisp beyond the day they are made...."