Use a square baking pan, cover it with baking paper
Melt butter in a pan over medium heat. Butter will foam, bubble, and crackle. Keep stirring. Light sediment will appear. Keep stirring an reduce heat to low. Wait until sediment turns rich brown and butter smells nutty. Remove from heat.
Add salt and sugar, stirring to incorporate.
Add flour until well combined
Add water and form a dough.
Transfer dough to the baking pan. Try to press into an even layer. Prick all over with a fork.
Bake for 20-25 minutes, until evenly golden with slightly browned edges.
In the same pan as you did the crust. Add all filling ingredients except lemon juice and butter. Stir to combine.
Add lemon juice and mix.
Now cook over medium-low heat, stirring and scraping constantly.
When filling begins to thicken, reduce heat to low. Cook until is slightly thickened, and coats spoon.
Remove from heat. Add butter, mix until combine.
Strain filling onto baked crust. Tilt pan to spread evenly.
Bake for 20 minutes, until the filling is set. The filling should barely jiggle when the pan is shaken.
Allow the bars to cool down at room temperature before moving to the fridge.
You can serve later or next day. Cut with a clean knife.
I made several mistakes. I added the egg whites to the mix and I burned the egg mix so for that reason you see brown spots.
