Meyer Lemon Bars
Lemon Bars that start with a crust and then filled with a sweet, refreshing, and just the right amount of tartness lemon filling - so perfect in every way!
Servings: 24
For the crust1/2 lb butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp kosher salt
For the filling6 extra-large eggs at room temperature
  • 2 1/2 cups granulated sugar
  • 2 tbsp Meyer lemon zest
  • 1 cup freshly squeezed Meyer lemon juice or regular lemon juice
  • 1 cup flour
  1. Preheat oven to 350° f. and grease a 9×13-inch baking pan.
For the crustIn the bowl of a mixer, cream together the butter and sugar until light.
  1. In a medium sized bowl, combine the flour and salt. With the mixer on low, add to butter mixture and beat until just combined.
  2. Turn dough onto a well-floured surface and form into a ball. With (floured) hands, flatten and press the dough into the baking pan until evenly distributed. Place in the freezer to chill for 10 minutes.
  3. Remove crust from freezer and bake for 15-20 minutes or until very lightly browned.
  4. Cool on a wire rack.
For the lemon layerIn a large bowl, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over crust and bake for 30-35 minutes or until set.
  1. Cool to room temperature. Dust with confectioners sugar (if desired) before serving.
Recipe Notes

If you are using Meyer lemons, you won't need as many as you would other lemons as Meyer lemons are bigger and juicier.
You really want to make sure these are cooled completely before eating them as they can be too runny if cut into warm - after they have sat awhile is when they taste the best anyway!
Recipe from Eats Well With Others