The first day we toured our home we noticed there was a Meyer lemon tree in the back yard… I made a mental note that day to make lemon squares, and two years later, I still have yet to do so. With the recent turn in weather, my poor little tree is having a tough time, so I have been trying to pick as many lemons (that haven’t fallen victim to frost) and whip up some special treats – namely Meyer Lemon Bars!
Meyer Lemon Bars
- 2 cups flour
- 1 cup powdered sugar
- Pinch of salt
- Pinch of cinnamon
- 2 sticks unsalted butter, room temperature
- 7 tablespoons freshly squeezed Meyer lemon juice
- 1 tablespoon fresh lemon zest
- 7 tablespoons flour
- 2 cups sugar
- 4 eggs
- 1/4 tsp vanilla
- Preheat oven to 350 degrees and grease & flour a 13×9 glass pan.
- Make crust by combining dry ingredients, then cut in softened butter with your hands or a pastry cutter until well incorporated.
- Press crust mixture into bottom of 13×9 pan (I used a bottom of a glass to make sure it was evenly pressed).
- Bake crust for 20 minutes until golden brown.
- Make filling by whisking all listed ingredients (the fresher the juice/zest the better!)
- When crust is done, remove from oven and pour filling mixture over crust and bake for 25 more minutes or until filling has set.
- Remove from oven, let cool and sprinkle with powdered sugar.
- Cover and transfer to fridge. Once chilled cut bars and serve.
These were quite the hit… and the perfect make ahead dessert!