Meyer Lemon Bars

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I can't seem to get enough of citrus these days. I was always a citrus lover growing up but it intensified a millions times when I got pregnant. All I want to do is eat citrus and drink orange juice. And don't get me started on lemon desserts, I can't pass up any dessert with lemon in it, especially these Meyer Lemon Bars. 

If you can't find Meyer lemons you can use regular (Eureka) lemons but I would increase the sugar by at least 1/4 cup. Speaking of sugar, I like my Meyer lemon bars a little more on the tart side so I only use 1/2 cup of granulated sugar in the filling. If you like them on the sweeter side use the full 3/4 cup of granulated sugar. 


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Meyer Lemon Bars 

For the crust: 

  • 1 1/4 cup flour
  • 1/4 cup powdered sugar
  • 1/4 cup granulated sugar 
  • pinch of salt
  • 10 Tbs. cold unsalted butter, cubed 

For the filling: 

  • 4 eggs
  • 1 egg yolk
  • 1/2 to 3/4 cup sugar (depending on how sweet you want it) 
  • 2 Tbs. powdered sugar
  • 1/4 cup flour
  • 2 Tbs. Meyer lemon zest
  • 1/2 cup Meyer lemon juice
  • pinch of salt 

Preheat oven to 350F.  Line an 8 x 8 baking pan with parchment paper then spray with nonstick spray. 

Make the crust. In the bowl of a food processor add the flour, both sugars and salt and pulse to combine. Add the butter and pulse until the dough comes together. 

Gently press the dough into the prepared baking dish and bake for 20 minutes. 

While the crust is baking, make the filling. 

In a medium bowl whisk together the eggs, egg yolk, sugar, powdered sugar, flour, Meyer lemon zest, Meyer lemon juice and pinch of salt. 

Carefully pour the filling over the warm crust and bake for another 25 minutes or until the filling is just barely set. Let the lemon bars cool at room temperature then cool overnight in the fridge. 

Dust with powdered sugar before serving. 

Makes about 9 Meyer lemon bars.