I don’t really think of lemon desserts when I think of Wintertime, and I certainly didn’t have any plans to make any this winter. But when Meyer lemons show up in the grocery store at the end of December for the first time all year, you buy them and you make lemon bars. It’s the law.
I found a good looking recipe on Epicurious and, despite suggestions by some of the reviewers, I kept the proportions of crust and filling as written and was not disappointed. Also, although the bars looked thin in the pan they were actually a nice size once cut into 24 bars. I used Meyer lemons instead of regular lemons (duh) and they were delicious, but I’m sure the original version would be just as good.
Meyer Lemon Squares
Adapted from Epicurious
- 1 ½ cups all purpose flour
- ½ cup powdered sugar
- 3/4 cup (1 ½ sticks) butter, cut into pieces, room temperature
- 4 eggs
- 1 ½ cups sugar
- ½ cup fresh Meyer lemon juice
- 1 tablespoon plus 1 teaspoon all purpose flour
- 2 tablespoons grated Meyer lemon peel
- Powdered sugar
Preheat oven to 350°F. Combine 1 ½ cups flour and ½ cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9×13-inch baking dish. Bake until golden brown, about 20 minutes.
Beat eggs, sugar, lemon juice, flour and lemon zest in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool completely. Sift powdered sugar over the top then cut into 24 bars.
Makes 24 bars