About this time of year, my mom comes by with a plastic grocery bag. This bag is filled with goodies…Meyer lemons from my Aunt Olga who grows them in her backyard. Whenever I have a bounty like this, I try to share. My mom loves lemon bars, so that’s where this recipe for Lemon Bars enters the picture. I had to whip up a batch for her.
Key Ingredient: Meyer Lemons
Meyer lemons are heavenly. They are less acidic and more “lemony” than regular lemons. Unlike regular lemons that grow year-round, Meyers are only available in late winter through early spring. When they are in season and my mom comes by with her bag, I try to drop everything in order to make lemon bars. It’s worth it.
Making lemon bars is straightforward. You make the crust first, bake it, and let it cool.
Meanwhile, you make the lemon filling, which is based mostly on sugar, eggs, lemon juice, and lots of zest.
Then you layer the lemon filling over the crust and bake for about 30 minutes. Take out and cool, then cover with lots of powdered sugar.
I had a “little helper” for that part.
These lemon bars are sweet and tangy with a creamy lemon filling and crunchy crust.
When I made these the other day, the kids went to bed a little upset at having to smell the lemony goodness that was baking downstairs but not yet ready for them to have.
They got a little sweet treat after school instead. Worth it, indeed!
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Ingredients
- CRUST
- 1/2 pound two sticks unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 tsp kosher salt
- LEMON FILLING
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tbsp grated lemon zest about 4-6 lemons
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- confectioner's sugar powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees.
- Make the crust. In a bowl, mix together the butter and sugar until creamy.
- Combine the flour and salt in a smaller bowl, then add to the creamed butter a little at a time until incorporated.
- Place dough on a well-floured surface and lightly knead into a ball.
- Press it into a 9x13 inch baking dish, building up a little bit of an edge, about 1/2 inch, around the sides.
- Place in fridge for 20-30 minutes, until chilled.
- Bake the crust for 15-20 minutes, until lightly browned. Set aside to cool.
- Meanwhile, make the lemon filling. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust and bake for 30-35 minutes until the filling is just set.
- Let cool to room temperature.
- Cut into bars or triangles and dust with confectioner's sugar.
Notes
Recipe from Ina Garten.
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