Meyer Lemon Bars
These lemon bars have more filling and less crust than many other variations. The filling is adapted for Meyer lemons, which need less sugar than conventional lemons. The crust is a classic Scottish shortbread (hence the use of ounces), and is delicious by itself, if baked in a smaller pan.
Ingredients
Crust:
9 ounces all-purpose flour
6 ounces butter, cut into small cubes (if unsalted, add salt to taste)
3 ounces granulated sugar
Filling:
6 large eggs
2 1/2 cups granulated sugar (if using regular lemons, add an extra ¼ to ½ cup, according to taste)
Grated zest from 5-6 lemons
One cup lemon juice (from 5-6 typical Meyer lemons)
One cup all-purpose flour
Directions
- Preheat oven to 350oF.
- Place ingredients for crust in food processor and process until well blended (or rub butter into other ingredients by hand). Empty into a 9” by 13” baking pan (this should be about 2” deep to prevent the filling from overflowing during baking). Place in oven for two minutes to soften the mixture, then remove, and flatten the filling into the base of the pan using the back of a tablespoon. Build up a ½ inch edge on all sides. Return to oven and bake for 15-20 minutes until very lightly browned.
- Whisk all filling ingredients together until well mixed. Pour over baked crust and bake for 30-35 minutes until filling is set to taste (longer cooking times will give a firm filling – shorter times will give a stickier result).
- When cool, cut into triangles or bars. Dust with confectioner’s sugar if desired just before serving.