Meyer Lemon Bars Recipes

MEYER LEMON BARS

Steps:

• Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
• In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
• Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
• Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
• Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.

MEYER LEMON BARS

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.
• Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
• Add 2 cups of the flour, beating on low speed until blended.
• Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
• Meanwhile, beat the eggs in a large mixing bowl until light.
• Gradually add the granulated sugar, beating until thick and blended.
• Add the Meyer lemon juice and zest, the remaining 1/3 cup of flour, and the baking powder. Beat until thoroughly blended.
• Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 15 to 20 minutes or until a pale gold color and set.
• Remove from the oven and cool. Evenly dust with powdered sugar and cut into about 24 squares to serve.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.