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Tartine’s Lemon bars on brown butter shortbread - As far as lemon bars go this recipe is pretty straigh forward.  Press in your crust, bake, pour in filling onto hot crust, bake some more.  These bars are more on the tart side than sweet, which I prefer but some don’t.  Nobody will argue that the brown butter shortbread is nothing short of delicious, I only wish my crust was a bit thicker.  

  Last time i tried to use beans as pie crust weights the beans didn’t do their job weighing down the crust and the all parted to the sides like adolecent boys at a middle school dance.  This time i snipped little slits in the parchment paper to allow moisture to escape and threw a bunch of spoons on top, worked like a charm.

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