Meyer Lemon Bars
Celebrate one of the most anticipated fruits of the season with a pan of easy, citrusy Meyer lemon bars.
Prep time:
Cook time:
Serves: 24
Calories per serving: 174
Ingredients:
Cook time:
Serves: 24
Calories per serving: 174
SHORTBREAD CRUST:
1/2 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons lemon juice
2 tablespoons grated Meyer lemon zest
1/4 cup all-purpose flour
1/3 cup freshly squeezed Meyer lemon juice
5 large eggs, room temperature
Pinch salt
1 1/2 cups sugar
1 tablespoon ice water
Pinch salt
2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 cup confectioners' sugar
1 cup butter, softened
FILLING:
Confectioners’ sugar, for dusting
Directions:
Lightly grease a 13x9-in. baking dish; line the bottom and sides with parchment paper.
To make the crust, place butter, confectioners’ sugar and vanilla extract in the bowl of a food processor; pulse until smooth. Add flour and salt; pulse several times until blended. Add 1 tablespoon ice water; pulse until shortbread dough comes together in a ball (if dough is still dry and crumbly, add a little more ice water).
Drop spoonfuls of dough over the bottom of the parchment-lined baking dish. Use your fingers to press the dough together into an even layer. Chill for 15 minutes.
While chilling, preheat oven to 350°.
Bake 15-20 minutes or until crust is lightly browned. Remove to a wire rack to cool.
To make the filling, add sugar, eggs, Meyer lemon juice, flour, Meyer lemon zest, lemon juice, baking powder, vanilla extract and pinch of salt to a clean food processor bowl. Process until ingredients are thoroughly combined and smooth.
Pour filling over baked crust. Return to the oven; bake 20-25 minutes or until filling is set and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely.
Lift edges of the parchment paper; transfer slab to a cutting board. Use a sharp knife to trim about ¼-in. from the outside edges. Slice into 24 squares.
Add confectioners’ sugar to a mesh strainer or a sifter spoon; dust the top of the lemon bars.
Store in an airtight container in the refrigerator up to 4 days.
Source: tasteofhome.com
To make the crust, place butter, confectioners’ sugar and vanilla extract in the bowl of a food processor; pulse until smooth. Add flour and salt; pulse several times until blended. Add 1 tablespoon ice water; pulse until shortbread dough comes together in a ball (if dough is still dry and crumbly, add a little more ice water).
Drop spoonfuls of dough over the bottom of the parchment-lined baking dish. Use your fingers to press the dough together into an even layer. Chill for 15 minutes.
While chilling, preheat oven to 350°.
Bake 15-20 minutes or until crust is lightly browned. Remove to a wire rack to cool.
To make the filling, add sugar, eggs, Meyer lemon juice, flour, Meyer lemon zest, lemon juice, baking powder, vanilla extract and pinch of salt to a clean food processor bowl. Process until ingredients are thoroughly combined and smooth.
Pour filling over baked crust. Return to the oven; bake 20-25 minutes or until filling is set and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely.
Lift edges of the parchment paper; transfer slab to a cutting board. Use a sharp knife to trim about ¼-in. from the outside edges. Slice into 24 squares.
Add confectioners’ sugar to a mesh strainer or a sifter spoon; dust the top of the lemon bars.
Store in an airtight container in the refrigerator up to 4 days.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.