“A chopped whole Meyer lemon adds texture and a big flavor punch to traditional lemon bars.” — Julie O’Hara
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. Spray an 8 x 8-inch baking dish with non-stick cooking spray.
In the bowl of a food processor, place flour, powdered sugar, salt, and zest and pulse to combine. Add the butter pieces and pulse until the mixture resembles sandy crumbs. Pour the mixture into the middle of the prepared baking dish. With your fingers, sweep the mixture around the dish and then press into an even layer with your fingertips. Bake until lightly golden around the edges, about 15 to 17 minutes.
Lower oven temperature to 325°F.
While the crust is baking, make the filling.
Trim off the thick, pithy ends and cut the whole Meyer lemon into small chunks, removing seeds as you go. Place lemon chunks in the bowl of the food processor and pulse until roughly chopped. Set aside.
In a mixing bowl, whisk together the sugar, flour, and salt.
In another bowl, whisk together the beaten eggs and lemon juice until combined.
Whisk the egg mixture into the sugar mixture until thoroughly combined. Stir in the chopped lemon. Pour filling over the hot crust and return to oven. Bake for 28 to 30 minutes, or until the center is set. Cool completely.
Dust with powdered sugar (if using). Cut into 12 or 16 bars and serve.
Best eaten within 24 hours. Cover and store at room temperature.
YIELD: Makes 12 or 16 bars
SOURCE: Recipe adapted from Julie O’Hara for NPR.
