Brown Butter Lemon Curd Bars with Roasted Strawberries
Tart, rich and nutty brown butter lemon curd baked to perfection with sweet roasted strawberries nestled throughout all on a crisp, buttery shortbread crust.
Ingredients
Filling
- 6 tablespoons Vital Farms unsalted butter
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 2/3 cup lemon juice [freshly squeezed (about 3-4 lemons)]
- 3 Vital Farms eggs (room temperature)
- 3 Vital Farms egg yolks
- 2 teaspoons lemon zest
- 2 cups strawberries (stems removed and hulled)
- powdered sugar (to serve)
Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup Vital Farms unsalted butter (melted)
Instructions
- In a small saucepan over medium heat, add the butter and melt then continue to cook, swirling the pan often until the butter starts to foam. Using a whisk, continue to cook, whisking constantly, until the butter is deep golden-brown and smells toasty.
- Remove from heat and transfer to a bowl then place in the fridge to cool and harden slightly.
- Preheat oven to 350 F. Add the strawberries to a parchment-lined baking sheet in an even layer and roast for 20 minutes, until strawberries are slightly dehydrated and jammy-looking. Set aside.
- Line an 8 x 8-inch square baking pan with parchment leaving about an inch overhang on either side.
- To make the crust, combine the flour, sugar and salt in a large bowl and whisk to combine. Stir in the butter until a dough is formed. Press the dough evenly in the bottom of the baking pan then bake for about 20-25 minutes, until dark golden brown.
- While the crust cooks, make the filling by combining the sugar, flour, cream of tartar, and salt to a medium saucepan and whisk to combine.
- Add in the eggs, yolks and lemon juice and whisk until fully incorporated. Place saucepan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-10 minutes.
- Remove from heat and add in the cooled brown butter and lemon zest, stirring until fully incorporated.
- Pour filling over the crust then gently dollop the roasted strawberries evenly over the top. Bake for about 8-12 minutes, until set and the middle wobbles just a little when you jiggle the pan.
- Cool completely before serving.
