Lemon Bars have always been a favorite of mine, no matter what season. A good lemon bar can make any day seem brighter and just make the day better. I had never made homemade lemon bars before these. I am not sure why not, I guess I thought they would be difficult? These were so beyond easy, the hardest part was letting them cool before cutting into them.
I made these with Meyer lemons, which are delicious, they are sweeter than regular lemons and have such a vibrant color. The skin is also not bitter, so you throw the whole thing in there. I first saw this recipe in the Smitten Kitchen Cookbook and I was dying to make it, then I saw an adapted version with my beloved Meyer lemons, I was sold.
This is a great dessert for spring and summer. I love the light and refreshing citrus flavors.
Source: Mrs. Regueiro's Plate, via Smitten Kitchen Cookbook
1 cup of Flour, all-purpose
1/3 cup of Sugar
1/4 teaspoon of Salt
8 tablespoons of Butter, + extra for greasing the pan, unsalted and cut into chunks
Ingredients for the Filling:
1 Meyer Lemon, skin on and seeds removed
1 cup of Sugar
8 tablespoons of Butter, unsalted and cut into chucks
4 Large Eggs
2 tablespoons of Cornstarch
1/4 teaspoon of Salt
Powdered Sugar for finishing
First, pre-heat your oven to 350 degrees and make sure the rack is in the middle of the oven.
Now, line a 8 or 9 inch baking pan with parchment paper, use two pieces, one going horizontally and the other vertically. Lightly butter or spray the parchment paper with cooking spray.
Next, in the bowl of your food processor or blender, combine the flour, sugar, and salt. Add the butter and pulse until the mixture is sandy, it should stick together when you pinch it. Press the dough in the prepared baking pan, making sure to go about 1/2 inch up on each side. Prick the crust all over with a fork and bake for 20 minutes or until lightly browned. Remove from oven, set aside. Leave oven on.
Now, in the food processor, prepare the filling. Slice the lemon and remove seeds, leaving the skin on, place in the food processor with the sugar. Run the machine until the lemon and sugar is completely smooth and pureed, 1-2 minutes. Add the eggs, cornstarch, and salt and pulse until combined.
Pour the lemon mixture over the crust and bake for 35-40 minutes until the filling is set. You want the middle to be jiggly and the outside to be set. Bake for 5 more minutes until this has happened.
Let the bars completely cool on a rack. When completely cooled, remove the parchment paper and place on a cutting board. Sprinkle with powdered sugar and slice.
The Barbee Housewife