Meyer Lemon Bars

Meyer Lemon Bars copy

Details

Prep Time:  35 minutes
Cook Time:  40 minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:   Makes 8 to 12 Bars

Rating:
[Total: 1   Average: 5/5]

The filling for these bars is a thick, smooth, buttery homemade Meyer lemon curd. It can also be spread on flaky scones or layered in cakes. Meyer lemons, which are prized for their sweet flavor and flowery fragrance, are used in this recipe, but common lemons can be substituted. Although the lemon filling remains soft even when cold, it holds its shape when the bars are cut.

  • 3/4 Cup Unbleached Flour
  • 1/4 Cup Powdered Sugar Plus More For Dusting
  • 1/8 Teaspoon Kosher Salt
  • 12 Tablespoons Unsalted Butter (Cut Into Pieces) (Divided)
  • 2 Tablespoons Pine Nuts (Lightly Toasted)
  • 3 Whole Eggs Plus 3 Egg Yolks
  • 5 Meyer Lemons (Juiced)
  • 1 Cup Sugar
  • 1 Teaspoon Grated Meyer Lemon Zest
  1. Preheat oven to 350 degrees.
  2. Grease 8-inch square baking pan. Set aside.
  3. In food processor combine flour, powdered sugar, and kosher salt. Pulse until blended. Add 6 tablespoons butter. Pulse until mixture forms large, coarse crumbs. Stir in pine nuts.
  4. Press crumb mixture into bottom of baking pan. Place in oven 15 minutes until crust is golden and top feels firm. Remove pan and reduce oven temperature to 325 degrees.
  5. In top of double boiler, whisk together whole eggs, egg yolks, Meyer lemon juice, and sugar until sugar dissolves. Place over, but not touching, barely simmering water in bottom of pan. Add remaining 6 tablespoons butter. Using large spoon, stir constantly until butter melts and mixture is thick enough to coat back of spoon and registers 160 degrees on an instant read thermometer – about 12 minutes. Remove from over water and strain lemon curd through medium-mesh sieve placed over a bowl. Stir in lemon zest. Let cool 10 minutes.
  6. Pour lemon curd over baked crust. Place in oven 13 to 17 minutes until center is set. Remove from oven and transfer pan to wire rack and let cool 20 minutes. Cover and place in refrigerator 4 hours to overnight until chilled. Filling will thicken as it cools.
  7. Just before serving, sift layer of powdered sugar over top. Cut into bars and serve.
  8. Makes 8 to 12 bars
  9. Prep Time: 35 Minutes Cook Time: 40 Minutes Total Time: 75 Minutes
  10. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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