I LOVE LEMONS!
If you read my last post (I know you did), then you might have seen a picture of a delicious Lemon Curd that we had at the Taste Studio. I watched Chef Brust whip together a curd in like 15 minutes. It was really quite impressive especially since he was standing in front of an audience whipping feverishly to make sure that the curd actually set. His hard work paid off because it literally was the most delicious thing ever. It was an excellent spring dessert and I could probably eat it for breakfast too. The sorrel he added was an awesome addition since sorrel has a sour note. The sweet/sour combo was heaven.
Meyer lemons are awesome. They are a sweeter lemon, believed to be a hybrid of lemon and mandarin orange. You will see them in the grocery store about this time of year but they will not be there forever. If you want to cook/bake with them you should do so now. For those of you in warm climates (Cali, Texas, Florida) you probably have these growing in your backyard right? The rest of us are not so fortunate. Sidebar: I just heard the news say something about snowflakes and I almost died…ugh, can we not?!?! Anyhow, if you cannot locate a Meyer Lemon you can use lemon and orange
I was lucky to find the bags of Meyer Lemons in my produce section. They must have known I was coming! I grabbed two bags and headed back to the kitchen to make these A-MAZE-ING bars.
Whenever I go to an event and they have lemon bars on the table I am all over it. Does anyone else feel this way? For some reason I never think to make lemon bars because something always makes me think they are very time consuming. I am a silly person, these are not at all hard to make! These would be great at brunch, lunch, dessert, snack time, midnight, tea time…all the times
If you want to try another lemon treat you can try the Lemon Cloud Pie that I posted last year or this Lemon Blueberry Poundcake.
Notes
Recipe adapted from the Biltmore Cookbook
Ingredients
- 2 Cups Flour + 2 Tbsp. for Filling
- 1/4 Cup Sugar + 2 Cups for Filling
- 1/2 Tsp. Salt
- 1/2 Cup Butter
- 2 Tsp. Meyer Lemon Zest
- 6 Tbsp. Meyer Lemon Juice
- 6 Eggs Beaten
- Powdered Sugar
Instructions
- Preheat oven to 350. Grease a 9x13 baking dish and set aside. To prepare the crust, combine 2 cups of flour, 1/4 cup sugar, salt and a butter in a bowl. Mix everything together until crumbly, should look like sand. Pour crust in to baking dish, press down and make sure it is level. Bake in the oven for 20 minutes and remove from the oven.
- Prepare the filling by combining 2 cups sugar, 2 Tbsp. flour, lemon juice, lemon zest, and eggs in a medium bowl. Mix until well blended. Pour filling over crust and bake in the oven for 20-25 minutes or until the filling is set. Let the bars cool before cutting and sprinkling with powdered sugar and serving. Try not to eat them all at once!
These look delicious! Lemon bars are a favorite! 🙂
Thanks! They are delicious. Lemon bars are the best.
Your pictures are fantastic! These sounds super yummy too 🙂
Thanks! They are really good. I hope you try them.
So happy to find your blog through the Writing American Food Facebook page. Another lemon fan here! Especially in desserts. I know some folks like their lemon bars sweeter than sour, or vice versa. I’ll take them either way!
Thanks for visiting! I hear ya on the lemon bars – make no difference to me, I’ll always want them!