Meyer Lemon Bars

13 02 2010

A friend brought in a large bag of meyer lemons to work the other day, and not wanting to appear greedy (although we all know I am quite the greedy lemon hoarder), I took 5.  At the end of the day there was still a large pile and so I took 4 more.  Good thing, because that’s exactly how many I ended up needing to make these delicious! meyer lemon bars for our Game Night and our Superbowl watching crews.  (Two party prep birds with one stone, people!)

Ingredients:

  • 1 1/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup almond flour
  • 3 cups granulated sugar
  • 1/4 cup + powdered sugar
  • 3/4 cup cold unsalted butter, cut into cubes
  • 8 medium eggs
  • zest from 2 meyer lemons
  • just over 1 cup of meyer lemon juice
  • 1/4 tsp salt

Preheat the oven to 325.

Whisk together 3/4 cup of the all purpose flour, the almond meal, the whole wheat flour, 1/4 cup of powdered sugar, 1/4 tsp salt, and the half of the zest.

Add the cubes of butter and cut in with a pastry fork or using your fingers.  If you use your fingers, the technique is a sort of a mash/slide: stick your hands in the bowl as you would salad tongs, picking up a half handful off flour mixture and butter, rolling your thumbs across your fingers, mashing and rolling the butter into the flour to incorporate.  Do this until your butter and flour are a grainy sort of mixture but the clumps are not all the same size.

Press the mixture into a the bottom of a greased 9×13 pyrex pan using a measuring cup to get it as compacted and evenly spread as possible.  I usually use the butter wrapper to grease the pan after I’ve cut up the butter for the above step.  Bake for approximately 25 minutes or until lightly golden brown.

Meanwhile, whisk together your eggs, 3 cups granulated sugar, and remaining zest.  Add the meyer lemon juice and whisk.  Sift the remaining 1/2 cup all purpose flour over the top and whisk until fully incorporated.  (I didn’t sift mine at all – just chucked it in there and whisked really hard – but you can follow the rules if you want.)

Once crust is baked, pour lemony mixture over and bake at 300 for about 35 minutes or until set.

Cool completely before cutting and dusting with powdered sugar.

(adapted from the Lemon Curd Bars recipe in the Joy of Cooking)

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One response

16 02 2010
Superbowl deliciousness « Erl The Girl's Blog

[…] cheese ball, deviled eggs, cornbread muffins, jambalaya, peanut butter and chocolate kiss cookies, meyer lemon bars, a number of bean dips, bacon cheese rolls, mint juleps, and other treats I just can’t […]

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