So if you’ve been following, the last time meyer lemons made an appearance on the blog, it was in the Fail!Bundt that came out of the cake pan in sixteen pieces. (see: FrankenCake in this post).
When I found that the grocery store had them stocked again, I started thinking about my lemon redemption. I trawled through Pinterest for awhile before settling on some lemon bars. The original recipe that I came across was from Angie at Friday Cake Night. Unfortunately for me, the key piece of equipment in her recipe calls for a food processor–an appliance I suffer from a rather notable lack of.
So, in lieu of the food processor, I made some modifications. I just mixed the crust up by hand and pulled up another lemon bar recipe to adapt for the filling. I settled on one from Cooks Illustrated that calls for zest and juice vs processing the whole lemon and off we went. Fortunately, this Franken-ing of recipes turned out perfectly.
(If you’re anything like me, the chewy, carmelized corner pieces will be the first to go.)
- 1 cup flour
- ¼ cup granulated sugar
- ½ cup softened butter
- 1 ½ tsp vanilla cane sugar*
- 4 large eggs, lightly beaten
- 1 ⅓ cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons grated meyer lemon zest (about 2 lemons)
- ⅔ cup meyer lemon juice, strained (I used 3 lemons)
- ⅓ cup 2% milk
- ⅛ teaspoon sea salt
- Preheat your oven to 350°F.
- In a small bowl, use a fork or a pastry cutter to mix the flour, butter and the two sugars. When thoroughly combined, press mixture into a 7"x11" brownie pan lined with parchment or foil and bake for 20 minutes.
- In a medium bowl, whisk together your eggs, flour and sugar. When combined, stir in lemon juice, zest, milk, and salt. Set aside.
- After your crust has baked for 20 minutes, remove it from the oven and turn the temperature down to 325°C. Your filling mix will likely have separated at this point, so give it a few whisks to recombine and pour it over your warm crust. Bake this for an additional 25 minutes, or until the filling feels set to touch.
- Cool pan on a wire rack for 15-20 minutes, and then in the refrigerator for an hour or so. Use parchment to lift finished product out to a cutting board, finish with confectioner's sugar and slice to desired size.
- *I found this at Winner's locally. The recipe I adapted this from calls for 1 tsp of vanilla. If you can't find the sugar, just go with the extract!