December, 2002 - Volume 4, Issue 2



Meyer Lemon Bars



What a wonderful way to enjoy the tart zing of fresh lemon!

	2 cups all-purpose flour 1/4 cup powdered sugar (plus more for sifting on top) 12 Tablespoons cold butter (1-1/2 sticks), cut into small pieces 6 large eggs 3 cups sugar Grated zest of 1 Meyer lemon 1 cup plus 2 Tablespoons fresh Meyer lemon juice (about 5 lemons)

Preheat oven to 325 degrees. In a medium bowl using a pastry blender, combine 1.5 cups flour, powdered sugar, and butter until the mixture’s crumbles are about the size of small peas. Press the mixture into the bottom of a 13 x 9 inch baking pan. Bake until golden brown, 20-30 minutes. Set aside. Turn the oven down to 300 degrees. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon mixture over the baked crust and bake until set, about 35 minutes. Sift the top lightly with additional powdered sugar if desired. Let cool completely before cutting into bars.