If you’ve never baked with Meyer lemons you don’t know what you’re missing. A cross between a lemon and mandarin orange, the Meyer lemon is sweeter and less tart than the more common Eureka lemons you typically find the supermarket. These mouth-watering bars are luscious and lemony with a hint of orange flavor that will have you running back for more.

Meyer Lemon Bars
recipe from Group Recipes.com

Makes 16 bars in an 8×8 pan

For the Crust you will need:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
1 stick unsalted butter, cold and cut into 1/2 inch pieces

For the filling you will need:
2 large eggs
1 cup superfine sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice

Preheat oven to 350F. Butter an 8-inch square pan. Line the pan with parchment paper with 2 sides overhanging. Lightly butter the parchment paper.

For the crust:

In the bowl of a food processor, add the flour, powdered sugar and salt. Pulse twice to combine. Add butter and pulse several times until mixture looks coarse and butter resembles small peas.

Pour into prepared pan and press down evenly. Bake 20 minutes until lightly golden in color.

While the crust is baking, prepare the filling. Whisk eggs in a medium bowl. If you can’t find superfine sugar, add sugar to the bowl of a mini food processor and process for about 30 seconds. Add sugar, flour and salt to eggs and whisk until smooth. Whisk in lemon zest and juice just until combined.

Pour filling over hot crust and return pan to oven. Bake for 18 minutes. Cool pan on a wire rack. When completely cooled, use a sharp knife to loosen cake from edges of pan. Using the parchment overhang, lift out of pan onto a cutting board. Cut into bars and dust with powdered sugar and serve.