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

Shortbread Crust

• 3/4 cup butter plus more to butter the pan, unsalted
• 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 egg lightly beatened
• 1/2 teaspoon baking powder
• 1 Meyer lemon zest (reserve lemon juice)
• 1/2 cup lemon juice
• 1 tablespoon powdered sugar optional