A Martha Stewart recipe for lemon bars with brown butter shortbread crust recipe produces nutty-flavored bars. The lemon meringue bars recipe results in a more tangy flavor.
To make the crust for Martha Stewart's lemon meringue bars, mix 2 sticks of unsalted butter, 1 3/4 cups all-purpose flour, 2 teaspoons lemon zest and 1/4 teaspoon salt. Chill the mixture for 10 minutes, and bake for 20 minutes. For the filling, whisk six eggs, 1 3/4 cups of granulated sugar, 3/4 cup of lemon juice and 2 tablespoons lemon zest. Pour the mixture over the crust, and bake for 20 minutes.
For the topping, mix 4 egg whites and 1/2 cup of granulated sugar. Spread the mixture over the filling, and bake for 10 minutes. Remove from the oven, cool and cut into bars.
To make the crust for the lemon bars with brown butter shortbread crust, melt 3/4 cup of unsalted butter over medium-high heat. Pour the batter into an electric mixer's bowl, and refrigerate until the butter solidifies. Attach the bowl to the electric mixer, and beat the butter until smooth. Mix 1 1/2 cups all-purpose flour, 1/2 cup confectioner's sugar and a pinch of salt. Transfer the mixture to a baking pan, and refrigerate for 30 minutes. Transfer the pan to the oven and bake for 20 minutes at 350 degrees Fahrenheit.
For the filling, whisk 6 eggs, 1 egg yolk and a pinch of salt in a bowl. Mix 1/2 cup all-purpose flour, 2 1/4 cups granulated sugar, 1 cup lemon juice and 1/2 cup lemon zest. Add the egg mixture and combine. Pour the mixture over the crust and bake for 35 minutes at 300 degrees Fahrenheit. Chill in the refrigerator for 20 minutes, and then cut into bars.