I think my brain is stuck on Lemons just now…
Meyer Lemon Bars
For the crust:
1 ¼ C. All purpose Flour
½ C. Powdered Sugar
1 Tbsp. Corn Starch
½ C. softened Unsalted Butter
For the filling:
1 ½ C. Granulated Sugar
The zest of 1 Meyer Lemon
½ C. freshly squeezed Meyer Lemon Juice (approx. 2 Lemons)
½ C. All purpose Flour
Extra Powdered Sugar to dust the tops later
Preheat the oven to 350⁰
Line an 8×8 square pan with parchment paper.
In a large bowl, combine the dry ingredients for the crust with a whisk; cut in the Butter with a fork or pastry cutter until it’s crumbly (I used a Food Processor, it’s faster and easier).
Transfer the mixture to the pan and press the dough firmly into the bottom of the pan; bake for 10 minutes.
Whisk together the filling ingredients, minus that extra Powdered Sugar; pour the filling mixture over that still hot crust and bake for another 25 minutes or until the filling is set.
Cool on a rack to room temp and then refrigerate uncovered for at least 2 hours.
Dust the top liberally with that extra Powdered Sugar and slice, how good does that look?!
*Cooks note: If you can’t find Meyer Lemons, regular Persian Lemons are perfectly fine, just a little bit more tart than Meyers. I like to freeze Meyer Lemon juice in half cup portions when they’re in season, November through March.