Meyer Lemon Bars

My dad decided that he was going to grow some citrus trees a couple of years ago.  Needless to say, this is not exactly a common thing to do in central Texas, but he pulled it off.  And boy, did he pull it off.  They have SO many lemons and limes off of their trees!  He grows Meyer lemons, which are a sweeter variety of lemon.  For a while there, he was making Meyer lemon EVERYTHING, including lemon bars.  This is a recipe that, I think, is pretty close to the one he and my sister use.  It certainly tastes like it!  If you don’t have Meyer lemons, you can certainly use regular grocery-store variety and have just as tasty a lemon bar!

Recipe – Makes 9 large or 16 small

Crust

1/2 c butter

1/4 powdered sugar

1 c flour

1/8 t salt

Filling

1 c granulated sugar

2 eggs

1/2 c  lemon juice (fresh preferable, but bottled will be okay, too)

2 T flour

Topping

powdered sugar

Instructions

  1. Pre-heat your oven to 325° and make sure your oven rack is in the middle of the oven.

First, the crust:

  1. Cream the butter and sugar together until smooth.
  2. Add the flour and salt until all the ingredients just come together (should be fairly crumbly).
  3. In a GREASED (butter or cooking spray) 8″ x 8″ glass pan, press the crust dough into the bottom until evenly spread.
  4. Bake for 20 minutes, or until light golden brown.
  5. While it’s baking, rinse out your bowl and mixing paddle so you can use it on the filling (make sure there aren’t any crust ingredients left!).
  6. Place the pan onto a wire rack to cool while you start the filling.

Next, the filling:

  1. Beat the eggs and sugar together until smooth.
  2. Add the lemon juice until combined.
  3. Add the flour, folding it in as much as possible, and breaking up any chunks of flour.
  4. Pour the filling over the crust.
  5. Bake for another 20 minutes or so, until the filling no longer jiggles when you move the pan.
  6. Place the pan onto a wire rack to cool.

To serve it up:

  1. Wait until the pan is cool or VERY close to cool.  If you cut it too early, the filling will slide.
  2. Cut them up into squares and dust with the powdered sugar (I like to put it in a very fine strainer and tap the side with my hand).

Tips

  • You can also add a tablespoon or two of lemon zest for a little more zing.  This would be a great time to use your dried lemon zest!
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