Our Meyer lemon tree has survived years of neglect in a cheap plastic pot. Last year it produced two tiny, dry lemons. This summer we finally gave it a proper home in the soil and were rewarded with three sweet, juicy lemons! Time for lemon bars!
I changed the recipe a bit this time from my usual shortbread crust but this one is fast and easy!
- For the crust:
- 1/2 cup softened butter
- 1/4 cup confectioner's sugar
- 1 cup all-purpose flour
- Pinch of salt
- For the filling:
- Zest of one lemon
- 1 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 large eggs (lightly beaten with fork)
- Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8'' square glass baking pan and set aside.
- For the crust:
- Using the bowl of a stand mixer or a medium bowl and hand mixer, cream the butter and confectioner's sugar together. Add the flour and continue mixing on low speed until just combined. Press the dough into the bottom of the prepared dish. Bake for 10 minutes then remove from oven and set aside. While the crust is baking, make the lemon filling.
- For the filling: In a large mixing bowl add the lemon zest and granulated sugar. Stir well to combine. Add the lemon juice, flour, baking powder, and beaten eggs. Mix until well combined. Pour mixture over baked crust while still hot. Bake at 350 degrees for 20 minutes, or until the lemon filling is set. It should not jiggle in the center. Remove from oven and cool for ten minutes. Use a strainer to sprinkle with the top confectioner's sugar. Let the bars cool at room temperature, then chill before cutting. Run a sharp knife around the edge of pan, then cut into squares. Add additional confectioner's sugar just before serving.