Brown Butter Lemon Bars with Strawberry Glaze
These brown butter lemon bars with strawberry glaze combine a rich nutty crust, silky lemon filling, and a glossy berry topping for a bright and elegant dessert. Perfect for spring gatherings, parties, or make-ahead treats, they slice beautifully and deliver the perfect balance of sweet and tart flavors.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 10 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (225g) unsalted butter
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 teaspoon salt
1 1/2 cups (300g) granulated sugar
4 large eggs
1/2 cup (120ml) fresh lemon juice
1 tablespoon lemon zest
1/2 cup (60g) all-purpose flour
1/4 teaspoon salt
1 cup fresh strawberries, hulled
1 1/2 cups (180g) powdered sugar
1–2 tablespoons lemon juice
1 teaspoon cornstarch (optional)
Instructions
- Place the butter in a saucepan over medium heat and melt completely. Continue cooking while stirring until the butter foams and develops golden brown bits with a nutty aroma. Remove from heat and cool slightly.
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a bowl, combine the flour, sugar, and salt for the crust. Pour in the browned butter and mix until a dough forms. Press evenly into the prepared pan.
- Bake the crust for 18-20 minutes until lightly golden.
- While the crust bakes, whisk together the sugar and eggs until smooth. Add the lemon juice, lemon zest, flour, and salt, mixing until silky and fully combined.
- Pour the lemon filling over the warm crust and return to the oven. Bake for 20-25 minutes until the center is mostly set with a slight softness.
- Cool the bars completely at room temperature, then refrigerate for at least 2 hours.
- To make the glaze, blend the strawberries until smooth and strain if desired. Mix the puree with powdered sugar and lemon juice until glossy. Stir in cornstarch if a thicker glaze is desired.
- Spread the strawberry glaze evenly over the chilled lemon layer and refrigerate again for 30-60 minutes until set.
- Lift the bars from the pan using the parchment paper, slice into squares, and serve chilled or slightly cool.
Notes
Add extra lemon zest for a sharper citrus flavor.
Mix a little vanilla extract into the glaze for extra sweetness and depth.
Replace some strawberries with raspberries for a deeper berry flavor.
Dust lightly with powdered sugar before serving for a bakery-style finish.
Sprinkle flaky sea salt over the glaze for a sweet-salty balance.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze fully assembled bars for up to 2 months and thaw overnight before serving.
For clean slices, chill thoroughly and wipe the knife between cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
