These lemon bars are a little more crackly on the top than some recipes I’ve seen. After doing some research, I think its due to the amount of sugar used in a recipe. Personally, I like this hint of crispness on top and bottom to balance out the sweet yellow custard in the middle, so I’m keeping it.
INGREDIENTS of Meyer Lemon Bars
- 2 1/4 cups unbleached all-purpose flour, divided
- 3/4 cup plus 3 tbsp powdered sugar, divided
- 1 1/2 tsp salt plus more
- 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
- 1 to 2 tsp ice water
- 5 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 tbsp Meyer lemon zest
- 3/4 cup fresh Meyer lemon juice
Also Read: Pavlova With Blueberry Jam
PREPARATION of Meyer Lemon Bars
- Preheat the oven to 350 °. Grease a 9 “x 13” baking pan and line with parchment paper, leaving 1 “of overhang on both long sides.
- In a food processor, combine 2 cups flour, 3/4 cup caster sugar and salt. Add the butter and mix until the mixture looks like a coarse meal.
- Add ice water 1 teaspoon at a time if the mixture is too dry.
- Press the dough into the bottom of the prepared pan, pressing firmly against the inside edges. Bake the crust for 20-25 minutes or until golden.
- Set the pan on a wire rack to cool slightly. Reduce the oven temperature to 300 °. Whisk together the eggs and granulated sugar until they are well combined and pale in color.
- Stir in lemon zest, lemon juice, 1/4 cup remaining flour and a pinch of salt. Pour the filling over the hot crust. Bake 15 to 20 minutes or until set.
- Put the pan on a rack to cool. Remove the squares by lifting the parchment.
- Cut into bars.
- Sprinkle with 3 tablespoons of remaining powdered sugar.
