Okay so “life” hasn’t necessarily been throwing lemons, but Greenling sure has been handing out a lot of them. I’ve been accumulating lemons every week now for about a month. As it turns out, I don’t use them nearly as fast as they come. And these aren’t just any lemons, they’re meyer lemons. Ever since they were little buds on the lemon tree they knew they would become something more than just lemonade.
I made lemon bars once, about four years ago. When they came out of the oven, much to my dismay, they had more or less become “one with the pan.” I couldn’t get them out. After about a half hour spent scraping and prying with every utensil imaginable (including some that are not normally found in a kitchen), I finally managed to extract a few for a taste test. What I then experienced was most unpleasant. The caustic, biting flavor of too much sour lemon was accompanied by a dose of saccharine sweetness I had not experienced since my days of hiding in the pantry munching on sugar cubes. These were not, in my opinion, the way a lemon bar should taste.
I was willing this year, at my mom’s request, to try again. And this is where Meyer lemons come in. Substituting them for the original in a lemon bar recipe results in a much more pleasing balance between sweet and sour. Try it. I think you’ll like it.
Meyer Lemon Bars
Even though this particular recipe (adapted from Smitten Kitchen who adapted it from Ina Garten) calls for a whole cup of lemon juice, with the use of meyer lemons, the sour flavor is not overpowering. The shortbread layer also has less sugar, which puts the focus exactly where it should be—on the lemon curd. Also note that you can save yourself a lot of frustration by lining your baking dish with a sheet of parchment paper. If you don’t have any parchment paper, I hope you have a chisel instead.
Crust
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Filling
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed Meyer lemon juice
1 cup flour
Confectioners’ sugar, for dusting
1. Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking sheet or casserole dish. Line with parchment paper.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill (Note: I skipped this step with no ill effects).
2. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
3. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
4. Cut into small squares and dust with confectioners’ sugar, just before serving.
