These Meyer Lemon Bars are one of the best I have ever made. They are the perfect balance between tart and sweet. They are very easy to make. I paired them with my Mexican Chocolate Pudding the other night when I had friends over for dinner and there was nothing left but crumbs.
Meyer Lemon Bars
Makes 20 2 inch squares
Preheat the oven to 350 degrees and line the bottom of a 8X8 square metal pan with aluminum foil.
Ingredients for the Crust
adapted from Alice Medrich
1 cup of flour
1 tbsp cornstarch
2 tbsp Sugar
1/4 tsp salt
7 tsp melted unsalted butter
|Ingredients for Crust|
In a medium bowl whisk together the butter, sugar, vanilla and salt. Stir in the flour and cornstarch using a spatula. The dough will appear somewhat greasy. Pat the mixture evenly into the pan. It is a very thin crust so you will have to really work it into the corners. Bake for 25 minutes or until the crust is golden brown.
Remove from the oven when the crust is done and turn the oven down to 300 degrees.
Ingredients for the Filling
make while the crust is baking
|Ingredients for Meyer Lemon filling|
the zest from three meyer lemons
3 eggs plus 1 yolk
1 tbsp heavy cream (or sour cream or greek yogurt)
3/4 cup sugar
3 tbsp flour
1. In a large bowl, whisk the flour and sugar together. Add the eggs and egg yolk and whisk until well combined. Add the heavy cream, meyer lemon juice and meyer lemon zest. Whisk until blended.
2. Pour the mixture over the crust and make sure that you tap the pan to get rid of any air bubbles. Bake for 20 minutes or until the edges start to come away from the pan.
3. Remove from oven and set on a baking rack to cool completely before cutting. Dust the top with confectioners sugar and cut into 20 squares.
If you cannot find Meyer Lemons than you can use regular lemons but you will need to add a conditional 1/4 cup of sugar to the filling ingredients. Dessert is 3 points on Weight Watchers.
|Meyer Lemon Bar|