Lemon bars are definitely one of our favorite treats. It’s the perfect combination of sweet and tart. Meyer lemons are currently in season and we wanted to take full advantage of that. Meyer lemons are native to China and is thought be a cross between a lemon and a mandarin. The rind is beautiful, thin and a gorgeous shade of yellow. The flesh is a deep yellow with a hint of orange. The fruit is fragrant and is slightly less tart than a traditional lemon. Of course you can make these bars with regular lemons but Meyer lemons just make it a little more special.
Meyer Lemon Bars
adapted from Ina Garten
Prep: 10 mins Inactive Prep: 30 mins Bake time: 55 mins
- 1 C of unsalted butter, at room temperature
- ½ C sugar
- 2 C flour
- 1/8 tsp kosher salt
- 1 tsp Meyer lemon zest
- 6 extra large eggs, at room temperature
- 3 C sugar
- 2 Tbs grated Meyer lemon zest (4 to 6 lemons)
- 1 C freshly squeezed Meyer lemon juice
- 1 C all-purpose flour
- powder sugar for dusting
- Preheat oven to 350º F.
- Prepare the crust: Cream butter and sugar until light in color in a electric mixer fitted with the paddle attachment. Add the lemon zest and mix. Combine the flour and salt. Turn the mixer to low and gradually add the flour mixture to the butter mixture. Mix until just combined, do not over mix. Place dough onto a well floured surface and shape into a ball. With floured hands, press the dough into a 9×13 pan. Chill the dough for about 15 to 20 mins.
- Bake the crust for about 15 to 20 mins, until the crust is just slightly browned. Cool on a wire rack.
- Filling: Whisk eggs, sugar, Meyer lemon zest, Meyer lemon juice and flour until combined. Pour filling over crust and bake for about 30 to 35 mins, until the filling is set. Cool on wire rack. Dust with powder sugar and serve.