Meyer Lemon Bar with a Brown-Butter Crust Recipe (Nut-free)

Shortbread Crust

• 3/4 cup unsalted butter plus more to butter the pan
• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 Meyer lemon zest (reserve lemon juice)
• 1 teaspoon vanilla extract

Lemon Filling

• 1 cup granulated sugar
• 1/4 cup all purpose flour
• 6 eggs lightly beatened
• 1/2 teaspoon baking powder
• 1 Meyer lemon zest (reserve lemon juice)
• 1/2 cup lemon juice
• 1 tablespoon powdered sugar optional