Lemon lemon. I just love them. I have a huge lemon tree at my backyard but the lemon is not that juicy as for my little meyer lemon plant, it’s not producing any fruits this year. Not sure why. My good friend Maria gave me some Meyer Lemons from her backyard and she told me she love lemon bars. So lemon bars it is. So I made some to share it with her and Linda. I prefer meyer lemons as they are more juicy and less tart. Hopefully my meyer plant will give me some fruits next year but if not I can always get some from Maria.
I used Ina Garter recipe but the next time I make this again I will cut down a bit of the flour for the filling as I like the filling to be softer. For the sugar I cut it down to 2 cups as meyer lemons are not that tangy so needed less sugar.
For the crust:
1/2 pound/2 sticks unsalted butter at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 tsp salt
For the filling:
6 large eggs at room temperature
3 cups sugar (I used 2 cups)
2 tablespoons grated lemon zest (4 to 5 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
1. Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
2. 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 a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
5. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar