Prepare your favorite lemon bars using Meyer lemons and the results are incredible. Meyer lemons are a cross between a regular lemon and a mandarin orange with a smoother skin, a deeper yellow colored skin, and a dark yellow pulp. They are also sweeter than regular lemons and are less acidic so the flavor is less tart. Meyer lemons are in peak season from winter through early spring, so be sure to browse the produce section and pick some up when they are available. They can be stored in the refrigerator for up to one week for optimal freshness.
For most recipes Meyer lemons and regular lemons can be used interchangeably. Just remember that the sweeter Meyer lemons don't have the same tart zing of the traditional lemons. Give Meyer lemons a try not only in this recipe, but also in your favorite cocktails or vinaigrettes.
Once these Meyer lemon bars are baked, dust them with powdered sugar, and cut into squares. They can be covered and stored at room temperature for 2 days or in the refrigerator for up to 1 week.
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus, more for dusting)
- 2 1/3 cups all-purpose flour (divided)
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon Meyer lemon (grated)
- 6 tablespoons Meyer lemon juice (freshly squeezed)
- 1 teaspoon baking powder
Steps to Make It
Gather the ingredients. Preheat oven to 350 F. Grease and flour a 9-x13-inch baking pan and set aside.
In a large bowl, use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
Add 2 cups of the flour, beating on low until blended.
Press mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
Meanwhile, beat the eggs in a large mixing bowl until light.
Gradually, add the granulated sugar, beating until thick and blended.
Add the Meyer lemon zest and juice, remaining 1/3 cup of the flour, and baking powder. Beat until thoroughly blended.
Pour the lemon mixture over the baked crust and return to the oven. Bake for 15 to 20 minutes or until pale gold.
Remove from the oven and evenly dust with powdered sugar. Let cool. Cut into about 24 squares to serve.
When a recipe calls for both the zest and juice of a citrus fruit, be sure to grate the zest before cutting and juicing the fruit. It is easier (and safer) to hold the fruit when it is still whole as you run the skin along the zester. Once you have removed the zest that you need, then you can slice the fruit in half and squeeze the juice from the inside.