Meyer Lemon Bars Recipe

Ingredients

BASE
 2 cups flour
 1/2 cup powdered sugar
 2 sticks unsalted butter, softened to room temperature
 1 egg white for glazing
TOPPING
 4 large eggs
 2 cups sugar
 4 tablespoons flour
 3 tablespoons grated Meyer lemon zest (about three lemons worth)
 8 tablespoons fresh Meyer lemon juice
 Powdered sugar for sprinkling at the end

Directions

1

Preheat the oven to 350 degrees and butter an 8 1/2 x 11 in baking dish.

2

In a food processor, allow the flour and powdered sugar to mix together for a bit. Then, add the butter in 1 tbsp at a time, allowing it to mix in completely with the flour. Keep doing this until a soft, velvety dough forms. Take the dough out and press it into the baking dish. I like to push up on the sides to allow for a bit of a crust. Pour the egg white in and allow it to glaze the surface of the dough. You can do this by tipping the baking dish around letting it slide over the whole top.

3

Bake the dough in the oven for 25 minutes. When it is done, take it out and allow it to cool completely in the refrigerator for at least 15 minutes. Keep the oven on.

4

In the meantime, whisk the eggs in a medium-sized metal bowl. One at a time, keep adding the remaining lemon layer ingredients, save for the powdered sugar which is reserved for the end. Pour the lemon layer over the top of the cooled dough and place back in the oven to bake for an additional 25 minutes.

5

After letting it cool for at least 30 minutes, take a knife that has been dipped in hot water and cut into bars. I like squares; some like rectangles or triangles. Just be sure to keep putting the knife back into the hot water every time you make a new cut because they will be very sticky.

Ingredients

BASE
 2 cups flour
 1/2 cup powdered sugar
 2 sticks unsalted butter, softened to room temperature
 1 egg white for glazing
TOPPING
 4 large eggs
 2 cups sugar
 4 tablespoons flour
 3 tablespoons grated Meyer lemon zest (about three lemons worth)
 8 tablespoons fresh Meyer lemon juice
 Powdered sugar for sprinkling at the end

Directions

1

Preheat the oven to 350 degrees and butter an 8 1/2 x 11 in baking dish.

2

In a food processor, allow the flour and powdered sugar to mix together for a bit. Then, add the butter in 1 tbsp at a time, allowing it to mix in completely with the flour. Keep doing this until a soft, velvety dough forms. Take the dough out and press it into the baking dish. I like to push up on the sides to allow for a bit of a crust. Pour the egg white in and allow it to glaze the surface of the dough. You can do this by tipping the baking dish around letting it slide over the whole top.

3

Bake the dough in the oven for 25 minutes. When it is done, take it out and allow it to cool completely in the refrigerator for at least 15 minutes. Keep the oven on.

4

In the meantime, whisk the eggs in a medium-sized metal bowl. One at a time, keep adding the remaining lemon layer ingredients, save for the powdered sugar which is reserved for the end. Pour the lemon layer over the top of the cooled dough and place back in the oven to bake for an additional 25 minutes.

5

After letting it cool for at least 30 minutes, take a knife that has been dipped in hot water and cut into bars. I like squares; some like rectangles or triangles. Just be sure to keep putting the knife back into the hot water every time you make a new cut because they will be very sticky.

Meyer Lemon Bars Recipe