The Unconfidential Cook

Yummy Meyer Lemon Bars, waiting until after dinner (ha!).

      

 

Emma (and Guthrie) mixing the filling for the cooled crust.

 

Carefully pouring the filling into the crust.

 

 

 

Ready for the oven.

      

 

Crispy on the outside, gooey in the center...very sweet and tangy.

Yesterday, President’s Day, was Emma’s fourth (!!!!) day out of school. After hours of TV, reading, offers (declined in favor of staying in pajamas all day long) “to do something,” and a rented movie (Get Smart; I napped), we decided to make Ina’s lemon bars, with a few minor changes.  Our neighbors had just given us shopping bags full of Meyer lemons, and aside from using them in Caesar salad dressing, Parmesan Chicken and Fusili with Roasted Broccoli and Pesto (I add lots and lots of lemon juice as well as Parmesan), I am at a loss. (I will make Sue’s Lemon Pudding Cake this week.) Any suggestions for cooking with Meyer lemons?

Crust

1/2 lb. unsalted butter, at room temperature

3/4 cup granulated sugar

2 cups flour

1/8 t. kosher salt

Filling

8 medium-sized eggs at room temperature (or 6 extra large)

3 cups granulated sugar

2 1/2 T grated lemon zest (about 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light.  Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump dough into a 9 by 13 by 2-inch baking sheet/pan, and press into a crust building up a 1/2-inch edge on all sides. 

Bake the crust for 15 minutes, until lightly browned. Cool. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Dust with confectioners’ sugar.