So yes, it is entirely possible that I might have squealed when I saw a bag of Meyer Lemons. And yes, it is also possible that I stopped right there in the isle, whipped out my phone, found a recipe and proclaimed "MOM, I have to get these, I don't have any lemon bars on my blog, and I think I need some!" And, since my Mom loves lemon bars, she whole heartedly agreed with me.
Unlike the lemon bars that I grew up eating, these are thick, gooey, and perfectly sweet!!
Prep Time: 15 minutes
Cook Time: 55 minutes
Keywords: dessert lemon bar
Ingredients (12 servings)
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 2 1/2 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.
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 the greased 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 lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 30 to 35 minutes or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
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