Meyer lemons bring a softer, floral brightness to baked goods, and these bars really let that shine. Using an entire chopped Meyer lemon in the filling adds a little texture, tons of aroma, and a deeper lemon flavor than classic lemon bars. The buttery shortbread crust keeps things delicate and balanced — exactly the kind of treat that disappears quickly at gatherings.
INGREDIENTS:
For Crust:
3/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
Zest of 1 Meyer lemon
6 tablespoons cold unsalted butter, cut into chunks
For Filling:
1 whole Meyer lemon, cut into chunks and seeded
3/4 cup granulated sugar
1/4 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
3 large eggs, beaten
1/2 cup Meyer lemon juice (from 3 to 4 lemons)
Powdered sugar (optional)
METHOD:
Preheat oven to 350°F. Lightly coat an 8 × 8-inch baking dish with nonstick spray.
In a food processor, combine flour, powdered sugar, salt, and lemon zest. Pulse to blend. Add the cold butter and pulse until the mixture forms fine, sandy crumbs.
Transfer the mixture to the baking dish, spread it evenly, and press it firmly into the bottom of the pan. Bake for 15–17 minutes, or until lightly golden at the edges.
Reduce oven temperature to 325°F.
While the crust bakes, trim the ends from the whole lemon, remove any seeds, and cut it into small chunks. Pulse in the food processor until finely chopped but not puréed; set aside.
In a bowl, whisk sugar, flour, and salt together. In a separate bowl, whisk eggs with the lemon juice. Add the egg mixture to the sugar mixture, whisking until smooth. Fold in the chopped Meyer lemon.
Pour the filling over the hot crust and return the pan to the oven. Bake for 28–30 minutes, or until the center is set and no longer jiggles when nudged.
Cool completely before cutting. Dust with powdered sugar if desired. Best enjoyed within 24 hours.
SERVING SUGGESTIONS:
- Dust with powdered sugar and add a few thin Meyer lemon slices for a pretty presentation.
- Serve with fresh berries or a spoonful of lightly sweetened whipped cream.
- Cut into tiny squares and add to a dessert platter for parties or afternoon tea.
YIELD: Makes 12 or 16 bars
SOURCE: Recipe adapted from recipe by Julie O’Hara for NPR.
