Meyer Lemon Bars

Recipe makes 16 bars

Whatcha Need

Shortbread Crust

• ½ cup (1 stick) unsalted butter, at room temperature
• ¼ cup confectioners’ (powdered) sugar
• 1 cup all-purpose flour
• 2 teaspoons lemon zest
• Pinch (⅛ teaspoon) kosher salt

Lemon Filling

• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup granulated sugar
• 1 Tablespoon lemon zest
• ¾ cup Myer lemon juice (about 3 medium lemons)
• ½ teaspoon vanilla paste or extract
• ¼ teaspoon kosher salt
• ½ cup all-purpose flour
• Confectioners’ (powdered) sugar, for dusting the top

Whatcha Do

1. Preheat oven to 350℉. Lightly spray an 8” x 8” baking pan with non-stick spray, then line the bottom with parchment paper, allowing a 1-inch overhang (for easy removal of the finished bars).

2. In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and confectioners’ sugar until fluffy. Add the flour, lemon zest, and salt, mixing until incorporated. Press the dough evenly into the bottom of the prepared baking pan.

3. Bake for 15 minutes while you prepare the filling.

4. In a clean mixing bowl, beat the eggs, egg yolk, and sugar on medium speed until light in color, about 2 to 3 minutes. Add the lemon juice, zest, vanilla, salt and flour, mixing until just incorporated.

5. Pour the filling over the crust and bake until the filling is set, about 25 to 30 minutes. Remove from oven to a wire rack to cool to room temperature before chilling completely in the refrigerator.

6. To serve, lift the bars from the pan using the parchment overhang. Dust the top with confectioners’ sugar and cut into 16 squares or your desired size.

Note

If you don’t have Meyer lemons, you can achieve a similar flavor by mixing 2 parts regular lemon juice with 1 part orange juice.