2016-03-03 / From The Garden

Meyer Lemon Bars

Now let us have some Meyer lemon bars! This recipe is so good; you will want to have your home filled with citrus trees.

Meyer Lemon Bars

Serves 8

2 1/4 cups unbleached all-purpose flour (reserve the quarter
cup for making the lemon curd)
3/4 cup plus 3 tbsp. powdered
sugar (reserve the 3 tbsp. of sugar
to sprinkle on top of the finished
1 1/2 tsp. salt
Two sticks of very cold unsalted
butter, cut into small pieces
1 - 2 tsp. ice water
5 large eggs, at room temperature 1 1/2 cups granulated sugar
1 tbs. Meyer lemon zest
3/4 to 1 cup of fresh squeezed
Meyer lemon juice

Preheat oven to 350°. Use a 9” x 9” tart pan with removable bottom. Line it with parchment paper, leaving 1” of overhang on the two long sides. Spray the parchment paper with cooking oil.

In a food processor, pulse two cups flour, three-quarter cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing the dough against the inside edges.

Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.

Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.

Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars, dust with remaining 3 tbsp. powdered sugar.

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