Meyer Lemon Bars

I don’t know that I’ve ever met someone who doesn’t like Lemon Bars. I suppose they’re out there somewhere in the big ol’ world, but I can tell you that our paths have never crossed.

Never.

Lemon desserts are a favorite of many.  I guess it’s that sweet and sour combination that’s irresistible.  Like sweet and salty. Or, perhaps it has nothing at all to do with the conflicting flavors and everything to do with the fact that so many of us have a sweet tooth, or multiple sweet teeth, and we like anything with sugar.

I altered the standard crust on my recipe and made it more like a shortbread crust using brown sugar instead of white and more butter. After tasting the finished recipe, it made me wish I had made a shortbread crust all along. This old dog learned a new trick.

Y’all come see us!

Meyer Lemon Bars

yield: one (13×9) pan

Meyer lemons aren’t quite as tart as common grocery store lemons. The amount of sugar might need adjusting according to the variety of lemon used. Just taste the filling before pouring it into the pie crust and make adjustments as necessary. Make sure to use all-purpose flour and not self-rising. You  want the crust to remain flat and not rise.

Crust:

2 cups all-purpose flour

1/3 cup brown sugar, firmly packed

1/2 cup confectioner’s sugar

1 1/2 sticks unsalted butter, cubed

1 to 2 tablespoons cold water.

Filling:

6 large eggs

1 cup freshly squeezed Meyer lemon juice

1 tablespoon lemon zest

2 1/2 cups granulated sugar (note: I used Meyer lemons which aren’t quite as tart as standard lemons. More sugar may with needed for standard lemons)

1 cup all-purpose flour

extra confectioner’s sugar for dusting

Crust:

Line a 13×9 baking pan with aluminum foil. Lightly coat with cooking oil. Set aside.

Place flour, brown sugar, confectioner’s sugar and butter in a food processor.  Plus for one minute or until dough comes together. If dough isn’t coming together after one minute, slowly add up to 2 tablespoons cold water, stop when the dough forms a ball.

Press dough evenly into prepared baking pan. Cover bottom and 1/2 inch up the sides.

Bake in a 350 degree preheated oven for 25 minutes or until crust is brown. Remove from oven and fill with filling while crust is still warm.

Filling:

Whisk together all ingredients in a large bowl until flour is well incorporated into the liquid.

Pour filling in warm crust.

Bake at 350 degrees for 30 minutes or until the filling sets.

Cool to room temperature.

Dust with confectioners sugar. Note: the confectioner’s sugar seeps into the filling rather quickly. If you put on the sugar to make the bars pretty, wait until the last minute.  I redust mine several times.

Room from pan by grabbing edges of aluminum foil if needed, or, cut in squares and move each square from the pan.

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5 from 1 vote

Meyer Lemon Bars

Author: Jackie Garvin

Ingredients

• Crust:
• 2 cups all-purpose flour
• 1/3 cup brown sugar firmly packed
• 1/2 cup confectioner's sugar
• 1 1/2 sticks unsalted butter cubed
• 1 to 2 tablespoons cold water.
• Filling:
• 6 large eggs
• 1 cup freshly squeezed Meyer lemon juice
• 1 tablespoon lemon zest
• 2 1/2 cups granulated sugar note: I used Meyer lemons which aren't quite as tart as standard lemons. More sugar may with needed for standard lemons
• 1 cup all-purpose flour
• extra confectioner's sugar for dusting

Instructions

• Crust:
• Line a 13x9 baking pan with aluminum foil. Lightly coat with cooking oil. Set aside.
• Place flour, brown sugar, confectioner's sugar and butter in a food processor. Plus for one minute or until dough comes together. If dough isn't coming together after one minute, slowly add up to 2 tablespoons cold water, stop when the dough forms a ball.
• Press dough evenly into prepared baking pan. Cover bottom and 1/2 inch up the sides.
• Bake in a 350 degree preheated oven for 25 minutes or until crust is brown. Remove from oven and fill with filling while crust is still warm.
• Filling:
• Whisk together all ingredients in a large bowl until flour is well incorporated into the liquid.
• Pour filling onto warm crust.
• Bake at 350 degrees for 30 minutes or until the filling is set.
• Cool to room temperature.
• Dust with confectioners sugar.

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