Meyer Lemon Bars

Our meyer lemon tree is literally the gift that keeps on giving!  I have always been more of a chocolate person when it comes to dessert but since my jar of lemon juice in the refrigerator was starting to get overly full, I figured it was time to try out a new sweet, lemony recipe.  Each little square is the perfect blend of sweet and sour and the buttery, flaky crust is the perfect complement!

Meyer Lemon Bars

For the CRUST:

1/2 pound of unsalted butter

1/2 cup of super fine sugar

2 cups flour

1/8 tsp of kosher salt

For the FILLING:

Zest of 3 Meyer lemons

1 2/3 cups super fine sugar

4 extra-large eggs

2/3 cup freshly squeezed lemon juice

2/3 cup flour

powdered sugar for dusting

Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Combine the flour and salt, and mix into the butter mixture until it just comes together.  Press the dough evenly into a well-greased 9-x-13 baking pan.  Bake the crust for 15-20 minutes, until very slightly browned. Let the crust cool.

Meanwhile, zest the lemons and combine with the sugar using a wire wisk, until the sugar becomes slightly clumpy and fragrant. Whisk the sugar mixture with the eggs, lemon juice and flour until smooth.  Pour the filling over the crust and bake for 30-35 minutes, until the filling is set. Cool to room temperature before sifting the powdered sugar on top. Cut into squares and serve.

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