Meyer Lemon Bars with Brown Butter Pistachio Crust

Directions

1. Pistachio Brown Butter Crust
2. Preheat oven to 350° F. Line a 13 x 9 x 2 inch baking pan with parchment and set aside.
3. Place the butter in a small saucepan over moderate heat. First the butter will foam in the pan (as the water evaporates, the milk solids are separated from the butterfat). Watch carefully as the foam subsides and the milk solids brown and begin to form on the bottom of the pan. You will notice a lovely nutty smell (the French call brown butter beurre noisette or hazelnut butter). Remove from heat and if not using immediately pour into a bowl to stop the browning and perhaps burning.
4. To the bowl of your food processor add the pistachios and sugar and process until the nuts and finely ground. Then add the flour and salt and process for another minute until well blended. Pour the browned butter in through the feeder tube until a the dough forms into a semi-cohesive ball. It will be very sandy in texture. Remove the blade and pour the mixture into the prepared baking pan. Then press the dough evenly across the bottom and 1/8 inch up the sides of the pan.
5. Place pan in preheated oven and bake for 20-25 minutes until crust is golden brown.

1. Meyer Lemon Filling
2. While the crust is baking make the filling. In a medium bowl mix together the flour and lemon zest and set aside.
3. Whisk together the eggs, egg yolk, sugar, and lemon juice.
4. Add flour mixture to the egg mixture, whisk until smooth and pour over hot crust.
5. Decrease the oven temperature to 300° F and bake for 30-35 minutes, until the middle is set and does not jiggle
6. Remove to a wire rack and allow to cool completely before cutting into bars. Lightly sift confectioners’s sugar over the top before serving.