Meyer Lemon Bars with Shortbread Crust - Browned Butter Blondie

Name: Meyer Lemon Bars with Shortbread Crust - Browned Butter Blondie
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/3 cup granulated sugar; 1 1/2 cups all purpose flour, spooned and leveled; pinch of kosher salt; 1 packed TBSP of Meyer lemon zest (from one large lemon); 8 TBSP room temperature butter, cut into 8 pieces; 1 1/3 cups granulated sugar (add 2 TBSP more if using regular lemons); 1 cup fresh lemon juice, strained (from 4-6 large Meyer lemons); 3 whole eggs; 2 egg yolks; pinch of fine sea salt; Confectioners sugar for dusting; 

"These bright and tangy Meyer lemon bars with a shortbread crust are like a burst of sunshine. Made with an extra thick layer of silky smooth lemon filling atop a buttery pastry crust, these classic Meyer lemon bars are the perfect balance of sweet and tart. Betcha can't eat just one!..."

INGREDIENTS

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3/4 cup (1 1/2 sticks) unsalted butter, room temperature

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1/3 cup granulated sugar

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1 1/2 cups all purpose flour, spooned and leveled

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pinch of kosher salt

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1 packed TBSP of Meyer lemon zest (from one large lemon)

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8 TBSP room temperature butter, cut into 8 pieces

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1 1/3 cups granulated sugar (add 2 TBSP more if using regular lemons)

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1 cup fresh lemon juice, strained (from 4-6 large Meyer lemons)

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3 whole eggs

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2 egg yolks

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pinch of fine sea salt

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Confectioners sugar for dusting

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