Meyer Lemon Bars
Classic lemon bars made with sweet and fragrant Meyer lemons, featuring a buttery shortbread crust topped with a silky smooth citrus filling and dusted with powdered sugar.
Ingredients
- •2¼ cups unbleached all-purpose flour
- •¾ cup powdered sugar
- •1½ tsp salt
- •1 cup unsalted butter
- •2 tsp ice water
- •5 large eggs
- •1½ cups granulated sugar
- •1 tbsp Meyer lemon zest
- •¾ cup fresh Meyer lemon juice
Cooking Instructions
- 1.
Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
5 min
- 2.
In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
10 min
- 3.
Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
25 min
- 4.
Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
20 min
- 5.
Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.
30 min
