Brown Butter Lime Squares
I never thought butter could get any better until I discovered brown butter. The flavor it gives desserts is just one of a kind. Whoever came up with the idea of slightly burning butter and using it in food is genius! I think is was the French? If so, merci beaucoup!
I always manage to substitute brown butter in many of my favorite recipes, the depth of flavor achieved each time never fails me. It adds a wonderful richness to each dessert and I find it pairs very well with citrus flavors; the nutty and rich flavor of the brown butter accompanied with the brightness of the limes is magical.
I’ll probably mention this point over and over, but I’m always looking to achieve a balance of flavors in each recipe I make. Don’t get me wrong, I like my rich chocolate-y dessert too but its got to have an opposing flavor or texture to compliment the richness/sweetness. That’s simply my philosophy on desserts. Also, it shows some thought was put into making a dessert and I respect that.
A few notes about brown butter: use a pan with a light-colored bottom to keep track of the color. Butter will foam but will subside as it gets hotter and you’ll notice a wonderful nutty aroma. Do not leave the stove unattended at this point because it can go from pleasant aroma to burnt real quick. You’ll also notice brown specks at the bottom of pan, make sure you scrape all of that goodness. Here is an illustration of what the final result should look like click here.
So without further ado, I present to you Brown Butter Lime Squares and you better believe there is nothing “square” about these babies. 😉
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup unsalted melted brown butter
- 1/2 tsp vanilla extract
- 3 large eggs
- 1 cup sugar
- 2 Tbs all-purpose flour
- 2 Tbs melted unsalted butter
- 1/4 cup fresh squeezed lime juice
- 1 Tbs lime zest
- pinch salt
- 1/4 cup powdered sugar for dusting
- Preheat oven to 350 degrees F and butter 8-inch pan very well.
- Using a small saucepan, melt butter on medium heat. *Tip: use a pan with a light-colored bottom to keep track of the color. Once butter has completely melted it will begin to foam, continue to cook until foam begins to subside and butter begins to brown and gives a nutty aroma. Watch carefully and do not leave pan unattended because this step can happen quickly. You will also find lightly browned specks begin to form on bottom of pan. Remove from heat and place in heat-proof bowl. Scrape all the brown specks that formed on bottom of pan! If butter starts to blacken it's burnt, dump it and start over. It will not taste good.
- In medium bowl, mix flour, sugar, salt, melted brown butter and vanilla until just smooth. Place batter in 8-inch pan and press with your hands until smooth and level. With fork, dock (prick) dough all over to insure crust cooks evenly and doesn't bubble up. Place crust in fridge for about 15 minutes to chill. Bake at 350 degrees F for about 20-22 minutes until edges light golden brown. Remove from heat and slightly cool. Keep oven on.
- Whisk together eggs, sugar, flour, melted butter, salt and mix well. Add fresh lime juice and lime zest and whisk until combined very well-about one minute. Pour the filling into pan and carefully place in the oven. Bake for 15-20 minutes until filling is just set and stops jiggling. Check at 15 minutes! Mine only took 15 minutes to cook and I probably could have taken it out a minute sooner. Allow the lime bars to completely cool before cutting to insure nice clean squares. Dust with powdered sugar right before serving and enjoy! Store in an airtight container at room temperature for up to three days. If its too warm where you are then place in fridge.
