AuthorMelissaGreat way to use Meyer lemons right off the tree! (Adapted from: https://www.bowlofdelicious.com/easy-meyer-lemon-bars)
Generously grease 9x13 inch baking pan with a little bit of the softened butter.
Preheat oven to 350 degrees F.
In a large mixing bowl, mix the softened butter, powdered sugar, and kosher salt until well-combined.
Add the flour and mix until dough begins to just stick together and clump up (you should be able to form it into a shape easily with your hands, and you shouldn't see any visible flour).
Press the dough mixture evenly into the bottom of the prepared baking pan with your hands.
Bake at 350 for 30-35 minutes, or until just starting to brown.
Meanwhile, make the filling; in the same mixing bowl, mix together the eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt, and baking powder until well-combined and pale in color.
Add the flour and mix until no longer lumpy.
After crust has baked, remove from oven and turn the temperature down to 325 degrees F.
After the crust has cooled in the pan slightly (you should be able to touch the pan without a potholder), pour the filling in.
Bake at 325 degrees for 25-30 minutes, or until set (it shouldn't wiggle when you shake the pan gently).
Remove from oven and allow to cool in pan for at least 20 minutes.
Cut into squares and top with powdered sugar, berries, lemon zest, mint leaves, etc.
Regular lemons can also be used in this recipe, but more will be required (around 8) to get enough juice. You may want to add a little more sugar to the topping as well, since they are less sweet.
I've also made this recipe by following the steps for the filling only, then pouring it into 12 mini graham cracker pie crusts to make some tasty tarts! The baking time remained the same. I've also made the filling and poured it into a 9-inch graham cracker pie crust, but the total bake time was 45 minutes.
Ingredients
Directions
Generously grease 9x13 inch baking pan with a little bit of the softened butter.
Preheat oven to 350 degrees F.
In a large mixing bowl, mix the softened butter, powdered sugar, and kosher salt until well-combined.
Add the flour and mix until dough begins to just stick together and clump up (you should be able to form it into a shape easily with your hands, and you shouldn't see any visible flour).
Press the dough mixture evenly into the bottom of the prepared baking pan with your hands.
Bake at 350 for 30-35 minutes, or until just starting to brown.
Meanwhile, make the filling; in the same mixing bowl, mix together the eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt, and baking powder until well-combined and pale in color.
Add the flour and mix until no longer lumpy.
After crust has baked, remove from oven and turn the temperature down to 325 degrees F.
After the crust has cooled in the pan slightly (you should be able to touch the pan without a potholder), pour the filling in.
Bake at 325 degrees for 25-30 minutes, or until set (it shouldn't wiggle when you shake the pan gently).
Remove from oven and allow to cool in pan for at least 20 minutes.
Cut into squares and top with powdered sugar, berries, lemon zest, mint leaves, etc.
Regular lemons can also be used in this recipe, but more will be required (around 8) to get enough juice. You may want to add a little more sugar to the topping as well, since they are less sweet.
I've also made this recipe by following the steps for the filling only, then pouring it into 12 mini graham cracker pie crusts to make some tasty tarts! The baking time remained the same. I've also made the filling and poured it into a 9-inch graham cracker pie crust, but the total bake time was 45 minutes.