meyer lemon bars

6 Jan

 

i’ve seen recipes using meyer lemons but have never seen meyer lemons!  maybe i just wasnt looking for them?  well on my last trip to costco what did i come across but a big package of meyer lemons!   and since we LOVE lemon bars this was the first thing i made with them!    these are REALLY REALLY GOOD!!!  you should all make them!  i decided to forgo the powdered sugar atop these 🙂

 

Meyer Lemon Bars

adapted from lulu the baker

 

1 1/4 cups flour
1/2 cup powdered sugar, plus extra for sprinkling
salt
12 Tablespoons unsalted butter, cut into 12 equal pieces and softened
7 large egg yolks
2 large eggs
1 cup plus 2 Tablespoons sugar
2/3 cup fresh meyer lemon juice
1/4 cup meyer lemon zest (Zest your lemons before you try to juice them.)
3 Tablespoons heavy cream (left this out)
Preheat oven to 350 degrees F. Line an 8- or 9-inch square pan with foil, leaving enough hanging over the sides that you’ll be able to lift the lemon bars out using it. Spray the foil with nonstick spray, and set aside. In a food processor or stand mixer, combine flour, powdered sugar and 1/2 teaspoon salt, then add 8 Tablespoons of softened butter. Blend just until mixture gets sandy. Press firmly into the bottom of the prepared pan, and bake until golden, about 20 minutes. Meanwhile, combine egg yolks and whole eggs in a nonreactive saucepan. Whisk in sugar, then lemon juice, zest, and a pinch of salt. Add remaining 4 Tablespoon butter and cook over medium-low heat until mixture thickens and heat to a temperature of 170 degrees F.  Strain mixture into a nonreactive bowl and stir in cream.  Pour warm lemon curd over hot crust.  Bake until curd is set and jiggles only slightly, 10 to 15 minutes (I baked mine in an 8-inch pan and went for the full 15 minutes, and they were dreamy.)  Let cool completely on a wire rack before removing from pan and cutting.  Serve dusted with powdered sugar.
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