Pan-Seared Brown Butter Lemon Bars with Almond Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tangy lemon bars with a nutty almond crust and rich brown butter topping, cooked on the stovetop for a unique texture. This French-inspired recipe, ready in about 40 minutes, layers all-purpose flour, ground almonds, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup ground almonds, and 1/4 tsp salt. Cut in 4 tbsp unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  2. Step 2: Press the crust mixture evenly into the bottom of a 9-inch oven-safe skillet. Place skillet over medium heat and cook for 5-7 minutes until the edges are golden and the crust is set.
  3. Step 3: Meanwhile, in a separate bowl whisk together 3/4 cup granulated sugar, 2 large eggs, 1/3 cup fresh lemon juice, and 1 tbsp lemon zest until smooth.
  4. Step 4: Pour the lemon filling over the cooked crust in the skillet. Reduce heat to low and cover loosely with a lid. Cook for 12-15 minutes until the filling sets and is no longer jiggly.
  5. Step 5: In a small saucepan, melt 2 tbsp unsalted butter over medium heat, swirling occasionally until it turns a nutty brown and smells fragrant, about 3-4 minutes. Remove from heat.
  6. Step 6: Drizzle the brown butter over the lemon bars, let cool for 10 minutes, then dust with powdered sugar before slicing into wedges and serving.

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