Part 4/8:
Melt butter over medium-high heat until it reaches a beautiful pale nutty brown, being careful not to burn.
Sift together all-purpose flour, confectioners' sugar, and a pinch of salt.
Combine the browned butter with dry ingredients to form a thin crust, which is then pressed into a 9x13-inch pan lined with parchment.
Chill the crust before baking at 350°F for approximately 20 minutes until lightly golden.
Lemon Filling:
Use fresh, bright yellow lemons for zest and juice, as oils from the skin add maximum flavor.
Whisk eggs (including a whole egg and yolk), sugar, flour, lemon juice, and zest for a vibrant, tart filling.
Pour the mixture over the pre-baked crust.
Finishing Touches: