Meyer Lemon Bars

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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). 

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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.

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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. 

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(If you’re anything like me, the chewy, carmelized corner pieces will be the first to go.)

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Meyer Lemon Bars
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Prep Time
15 min
Cook Time
45 min
Total Time
55 min
Prep Time
15 min
Cook Time
45 min
Total Time
55 min
Crust
  1. 1 cup flour
  2. ¼ cup granulated sugar
  3. ½ cup softened butter
  4. 1 ½ tsp vanilla cane sugar*
Lemon Filling
  1. 4 large eggs, lightly beaten
  2. 1 ⅓ cups granulated sugar
  3. 3 tablespoons all-purpose flour
  4. 2 teaspoons grated meyer lemon zest (about 2 lemons)
  5. ⅔ cup meyer lemon juice, strained (I used 3 lemons)
  6. ⅓ cup 2% milk
  7. ⅛ teaspoon sea salt
Instructions
  1. Preheat your oven to 350°F.
  2. 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.
  3. In a medium bowl, whisk together your eggs, flour and sugar. When combined, stir in lemon juice, zest, milk, and salt. Set aside.
  4. 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.
  5. 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.
Notes
  1. *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!
Adapted from Friday Cake Night & Cooks Illustrated
Adapted from Friday Cake Night & Cooks Illustrated
Acronychal Kitchen http://www.acronychalkitchen.com/
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