Preheat oven to 350 degrees F. Lightly butter an 8-by-8-inch baking pan, then line with parchment paper (the butter will help the parchment stick to the pan and not move around). I love the crust so didn’t mind the ratio of crust to filling. But not to fear if you can’t find Meyer lemons, go ahead and use regular lemons, still delicious! These Classic Lemon Bars feature a buttery crust topped with a tangy and sweet lemon filling. Hi. I cooked each part for about ten minutes more than the recipe says. These sunny Meyer lemon bars are as delicious as they are easy, with a layer of tender shortbread topped with an easy, shortcut lemon curd: no stovetop required! There seem to be two kinds of lemon bar recipes floating around the internets. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. How would I adjust the recipe bake time? I made these bars. Whisk together eggs and granulated sugar until well combined and pale in color. Set pan on a rack to cool. Published by Clarkson Potter. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. I love the texture of the crust and filling, but most of all I loved the mild lemon flavor, it’s wonderful!!! This site uses Akismet to reduce spam. Love the brûlée on top! lemon juice, lemon zest, and flour in a medium bowl. The filing was good-very lemony, but the crust is TERRIBLE. Roasted Butternut Squash Hasselback with Bacon, Spinach Salad Recipe with Bacon (Spinach Salad Dressing), Tap here to download my FREE Recipe eBook. Sorry these weren’t your cup of tea Mary. Last step! If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. And I had seen in a cookbook (though now I can’t remember which one) the suggestion of brûléeing the top of lemon bars and couldn’t get that idea out of my mind. There was an error submitting your subscription. Let cool. Good clear instructions. Save my name, email, and website in this browser for the next time I comment. Did half butter and half lard, the crust went a little over cause I got distracted. Dust with a generous flurry of powdered sugar for the perfect springtime treat! This easy family-friendly lemon bar dessert recipe is made with Meyer lemons! This is actually a terrible recipe. Not your typical lemon bar. A little bite of sunshine on an otherwise frigid January day. Pour topping over warm crust. Tip: I was running short on time, so I changed the oven setting from bake to broil after I put the custard in and it sped up the baking process. Delicious! I want to see! Today I’ve made these lovely, luscious, lemon delights for the 2nd time in a week. Couldn't rate it, so I gave it 4 forks. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides. I think that nature purposefully planned citrus season for the winter, when the days are cold and dark. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. https://www.epicurious.com/recipes/food/views/meyer-lemon-bars-51256850 I agree. To do this, we store the data as outlined in our privacy policy. The Cookie Rookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to you. Slice your lemon and remove any seeds. When you’re ready to have them, simply thaw overnight in the refrigerator. Remove and let cool completely before refrigerating for 2 hours. Hi, I’m Becky Hardin. Keep processing until you get to that stage. Will definitely make these again. For easier slicing, refrigerate at least 2 hours or overnight. These lemon bars will do the trick for sure. You should have a layer of even thickenss. Next time, I'll make twice as much of the lemon part, as the proportion of lemon deliciousness to shortbread crust was slightly disappointing to this lemon lover. Meyer lemons are great though, they are tart like regular lemons, but taste sweeter than the most common varieties found at the grocery store. A tart and sweet Meyer lemon custard baked on top of a layer of buttery shortbread for the perfect, easy springtime treat! Try Ina Garten's recipe instead. Not … Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Stored in an airtight container, they will keep for up to 4 days in the refrigerator. It's best to work in small batches, so slice them into servings first. For best presentation, powder just before serving. First make the crust. Put the ramekins directly under the broiler and set it in the “high setting”. Juicy and almost sweet Meyers lemons are a must for this recipe. The crust (and its saltiness) is a good foil for the sharp lemon filling, which is smooth despite containing whole eggs rather than just yolks. So the fact that I, while not exactly a lemon hater, am certainly not a lemon fanatic, got immense pleasure out of these lovely lemon bars, is saying something. Sift the … 3 eggs, lightly beaten. You’re so welcome Deb…stay safe and healthy <3. I have a navel orange tree and want to use up some of the oranges. Since I live in the south Meyer lemon trees are all over the place. Hope you find something else to try on the blog . Set pan on a wire rack to cool slightly. Let us know what you think! (You can use a food processor if you don't have one.). These were okay ... the shortbread base was indeed too thick and bland, the lemon topping was a bit too loose. You could also use mostly lemon juice but add a tablespoon or two of freshly squeezed orange, and the results would be very similar to Meyer lemons (which are a cross between lemons and mandarins, so it makes perfect sense). I’m so intrigued by these! My neighbor (with whom I shared the first batch) thinks they’re a 10/10 and believes I should open a bakery… little does he know that my baking success is often due to your fabulous recipes! Using whole oranges is a bit tricky, the skin has to be thin, not thick, or it will be too bitter. Reprinted from The Kitchn Cookbook, by Sara Kate Gillingham and Faith Durand, copyright 2014. Meyer’s are more juicy, so that’s part of it. You will need an extra for the zest, so buy two. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. We had a first “crop” of Meyer lemons and used this recipe with a gluten free shortbread substituting King Arthur 1 for 1 GF flour for the crust. On Instagram? Broiler— Place the oven rack on the highest setting. Sprinkle the crust mixture into your prepared baking pan and pat down firmly and evenly. Could you use regular lemons for this recipe? My first time here and I heart this recipe. So simple to make and so delicious! Bake for 10-15 minutes, or until it turns a light golden color. Who tested it? My children have been asking me to make lemon bars for ages, but I had never tried to until last night so I didn't know what to expect. Ingredients: 1 cup flour, plus 2 Tbs. Only 1/4 cup of powdered sugar is needed for the shortbread crust. The topping isn’t the only thing different in these bars. zest peeled from one Meyer lemon. The View from Great Island is a participant in the Amazon Services LLC Associates Program. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog.