January 29, 2024extract

Lemon Bars with Vanilla Brown Butter Crust

Bringing a little bit of springtime flavor, with premium ingredients that will ignite your taste buds, these delicious Lemon bars will excite your tastebuds. This recipe features our five-star-rated, ethically made and locally grown Hawaiian Vanilla Extract. Hawaiian Vanilla Company presents in this recipe in collaboration with Christina Pun.

Recipe

Total Time: 5 hr

Prep Time: 30 min

Difficulty: 2

Ingredients

Crust

6 tablespoons unsalted butter
1 teaspoon Hawaiian Vanilla Extract
¼ teaspoon kosher salt
1-¼ cup (150 g) all purpose flour
⅓ cup (33 g) powdered sugar

Filling

1 cup (200 g) granulated sugar
1 tablespoon lemon zest
3 tablespoons all purpose flour
3 eggs, at room temperature
½ cup lemon juice
1 teaspoon Hawaiian Vanilla Extract
Pinch of kosher salt
Powdered sugar for topping

Process

Step 1. Make the crust. Cut the butter in ½-inch pieces and place in a skillet over medium low heat. Swirl the pan constantly as the butter melts and foams. Lower the heat and stir constantly when the butter starts to brown. When it turns a deep amber color, turn off the heat and immediately transfer to a heat proof bowl. Stir in the vanilla and salt and let cool slightly (about 10 minutes).

Step 2. Meanwhile, place a rack in the center of the oven and preheat to 325°F. Line an 8x8 baking dish with parchment paper, leaving an overhang on (2) sides of the pan.

Step 3. In a large mixing bowl whisk the flour and powdered sugar. Pour in the cooled brown butter mixture and stir until a crumbly dough forms. Press the dough evenly into the prepared pan, forming a flat crust. Bake for 25 minutes until lightly golden brown.

Step 4. While the crust bakes, mix the granulated sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingers to release the oils. Stir in the flour, then whisk in the lemon juice and vanilla. Add eggs and a pinch of salt, whisking until smooth.

Step 5. When the crust is ready, remove it from the oven and pour the filling over the hot crust. Return to the oven and bake for 20-25 minutes until the center is set and no longer wobbly. Cool the bars completely in the pan at room temperature for about 2 hours. Refrigerate for another 2 hours until firm.

Step 6. Use the parchment overhangs to lift the bars out of the pan and on to a cutting board. Use a sharp knife to cut into squares and wipe the knife clean between each slice for clean cuts. Dust with powdered sugar to serve.