A while I ago I was professing my happiness for finding new items while grocery shopping. The last few years Meyer Lemons have been all over the blogs. Ofcourse, the first time I saw a recipe with “Meyer Lemons” I had to google what it was all about. I actually just though it was a brand of lemon….oops! Ever since, I’ve had my eye out for this special citrus and FINALLY found some this year! You can imagine my excitement once I had my arms full. I was practically dancing in the produce section, which isn’t at all odd for me. Growing up I would tap dance up and down the isles, which I’m sure my mom loved. And to this day have been known to bust a move if the song catches me just right.
Now on to the hard part. Which recipe do I choose?? Brent’s work was having a cookout in a few days and he signed up for a dessert. He stumbled on to the very talented White on Rice Couple blog and sent me this recipe. If you haven’t already, go check them out. Awesome photography and recipes!! These bars are wonderfully sweet and full of lemon flavor, but they don’t have the bite or tang of a traditional lemon bar. Although I’m not a huge fan of lemon bars, I love the bright yellow color!! So springy. If you have a houseful of lemon lovers on Easter, try out this dessert!
Meyer Lemon Bars
Recipe from White on Rice Couple
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1/8 tsp salt
Lemon Curd Ingredients
- 10 large egg yolks
- 1 1/4 cup sugar
- Finely grated zest of 4 Meyer Lemons
- 3/4 cup fresh squeezed Meyer Lemon juice (6-8 lemons)
- 13 tbsp unsalted butter, cold and cut into small chunks
1. Cream the butter and sugar until light and fully with a paddle attachment on the mixer. Combine the flour and salt, then with the mixer on low, slowly add to the butter mix. Mix just until combined, stopping to scrape the sides of the bowl a couple times. (The texture of the finished mix will vary depending on how warm your kitchen is. Cooler kitchen=crumbly texture Warmer kitchen=more dough like texture. Either way will be ok, just chill the dough a little longer after forming it into your baking dish if your kitchen is warm – see step 3).
3. Form dough mix into an even layer in buttered baking dish, bringing dough 1/2″ up the sides of the dish. Chill 30 min.
4. Preheat oven to 350 degrees. Bake crust for 20-25 minutes, or until lightly golden. Remove from oven and set aside to cool.
Meyer Lemon Curd Directions
1. Combine egg yolks, sugar, meyer lemon zest and juice in a saucepan. Gently cook over medium heat, stirring constantly until the mixture coats the back of a wooden spoon, about 12-15 minutes. Make sure to stir constantly so film doesn’t form.
2. Remove from heat. Add butter, couple of pieces at a time, stirring until fully incorporated. Add salt to taste.
3. Strain through a fine mesh sieve, then pour curd into finished crust. Place bars in refrigerator until fully chilled (atleast 3 hours).
4. Cut bars into desired squares or triangles.
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