CategoryCitrus, Dessert

Yields1 Serving

For the Crust
 ½ cup unsalted butter
 ¼ cup granulated sugar
 1 tbsp meyer lemon zest, grated on a microplane
 1 tsp vanilla extract
 1 cup all purpose flour
 ¼ tsp kosher salt
For the Filling
 3 eggs at room temperature
 1 cup granulated sugar
 ½ cup meyer lemon juice, freshly squeezed
 1 tbsp meyer lemon zest, grated on a microplane
 ⅛ tsp salt
 powdered sugar for garnish

Make the Crust
1

Preheat the oven to 350°F. Grease an 8×8-inch baking dish and line with overlapping rectangles of parchment paper.

2

In a large bowl with an electric mixer, beat together the softened butter, sugar, lemon zest, and vanilla until light and fluffy. Add the flour and salt and mix until uniform.

3

Transfer the dough to the prepared baking dish and press into an even layer with your hands (wet them to prevent sticking). Use a fork to poke holes in the crust all over. Bake for 20 minutes, until the crust is golden brown and firm in the center. Cool for about 10 minutes.

Make the Filling
4

To make the filling, in a mixing bowl, beat together the eggs, sugar, lemon juice, lemon zest, flour, and salt until uniform.

5

Pour the filling over the semi-cooled crust. Bake for another 20-30 minutes, or until the filling is set in the center.

6

Cool for 20 minutes in the pan, then remove to a wire rack and cool completely. Dust with powdered sugar and slice into 2-inch bars.

Ingredients

For the Crust
 ½ cup unsalted butter
 ¼ cup granulated sugar
 1 tbsp meyer lemon zest, grated on a microplane
 1 tsp vanilla extract
 1 cup all purpose flour
 ¼ tsp kosher salt
For the Filling
 3 eggs at room temperature
 1 cup granulated sugar
 ½ cup meyer lemon juice, freshly squeezed
 1 tbsp meyer lemon zest, grated on a microplane
 ⅛ tsp salt
 powdered sugar for garnish
Meyer Lemon Bars
IngredientsDirections

Meyer Lemon Bars

Yields1 ServingCategoryCitrus, Dessert

Ingredients

For the Crust
½ cup unsalted butter
¼ cup granulated sugar
1 tbsp meyer lemon zest, grated on a microplane
1 tsp vanilla extract
1 cup all purpose flour
¼ tsp kosher salt
For the Filling
3 eggs at room temperature
1 cup granulated sugar
½ cup meyer lemon juice, freshly squeezed
1 tbsp meyer lemon zest, grated on a microplane
⅛ tsp salt
powdered sugar for garnish

Steps

Make the Crust

Preheat the oven to 350°F. Grease an 8×8-inch baking dish and line with overlapping rectangles of parchment paper.

In a large bowl with an electric mixer, beat together the softened butter, sugar, lemon zest, and vanilla until light and fluffy. Add the flour and salt and mix until uniform.

Transfer the dough to the prepared baking dish and press into an even layer with your hands (wet them to prevent sticking). Use a fork to poke holes in the crust all over. Bake for 20 minutes, until the crust is golden brown and firm in the center. Cool for about 10 minutes.

Make the Filling

To make the filling, in a mixing bowl, beat together the eggs, sugar, lemon juice, lemon zest, flour, and salt until uniform.

Pour the filling over the semi-cooled crust. Bake for another 20-30 minutes, or until the filling is set in the center.

Cool for 20 minutes in the pan, then remove to a wire rack and cool completely. Dust with powdered sugar and slice into 2-inch bars.

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