Instructions

For the Browned Butter Crust:

1. Line a 9x9-inch baking pan with non stick foil, allowing foil to hang over the edge.
2. Preheat oven to 350 degrees.
3. In a medium saucepan over medium high heat melt the butter and bring to a boil; cook until browned (about 4 to 5 minutes).

TIP: Stir continuously and watch carefully as butter starts to brown so it will not burn on the bottom.

1. Transfer to a bowl and refrigerated until firm (about 45 minutes) enough to beat with an mixer.
2. Mix the butter until smooth; add flour, sugar and salt and beat until blended.
3. Press dough evenly into bottom of prepared pan.
4. Bake 15 minutes or until golden.
5. Take out of the oven; pour prepared lemon filling over baked crust.
6. Reduce oven to 300 degrees.
7. Return to the oven and bake 48 to 50 minutes or until center is set.
8. Let cool on a wire rack.
9. Cover and refrigerate overnight; cut into 16 bars and dust with confectioners' sugar.
10. Store in refrigerator until ready to serve.

For the Lemon Filling:

1. In a large bowl, whisk together eggs, egg yolk, and salt.
2. Whisk in the sugar, flour, lemon zest and lemon juice until well combined.