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

  1. 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.
  2. 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.
  3. Add ice water 1 teaspoon at a time if the mixture is too dry.
  4. 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.
  5. 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.
  6. 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.
  7. Put the pan on a rack to cool. Remove the squares by lifting the parchment.
  8. Cut into bars.
  9. Sprinkle with 3 tablespoons of remaining powdered sugar.