Meyer Lemon Bars
Description
Summer doesn't have to end when you serve these refreshingly delicious, bright and tangy bars. The combination of the buttery shortbread crust topped with a tart and sweet filling is divine.
Ingredients
Crust:
1 c. all-purpose flour
1/2 c. powdered sugar
1/2 c. unsalted butter, at room temperature
pinch of kosher salt (omit if using salted butter)
Filling:
1 c. granulated sugar
2 large eggs, at room temperature, beaten
2 T. all-purpose flour
1/2 t. baking powder
1/3 c. Meyer lemon juice, about 2 large or 3 small (scant 1/2 cup)
Directions
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Preheat oven to 350 degrees F. Grease or line an 8x8 inch glass baking dish with parchment paper.
Cream butter and powdered sugar together until light and fluffy. Add flour; mix just until blended. Pat into prepared baking dish.
Bake for 20 minutes or until barely golden.
In the same bowl, blend all filling ingredients together.
Pour onto the baked crust. Bake in the oven for an another 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. The bars will continue to set after removing from oven. Cool completely.
Dust with powdered sugar just before serving.
Serve, garnished with very thin slices of Meyer lemon wedges.
16 servings.