One day while chatting with one of my best gal pals, I went MIA (no, not like the middle finger wielding MIA). I had to apologize and tell her that I had gone ahead and whipped up some lemon bars on a whim. She laughed and asked when the mini van was coming. I assured her NEVER and explained that it all started with this tree. That, my fine friends, is a Meyer’s lemon tree and it’s happily growing in our back yard. Not only does it look pretty, but it yields a very deliciously sweet version of a lemon. Lately, it’s been yielding a lot of lemons and rather than just let them drop to the ground and rot, I figured I need to put these lovely lemons to work.
My mom mentioned that her best gal pal had a really delightful recipe from Barefoot Contessa and so I decided to give it a go. Now, I must warn you… this recipe is a labor of love. It is well worth all of the effort though.
- 1/2 lb unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 cups all purpose flower
- 1/8 tbs kosher salt
- 6 extra large eggs (room temperature)
- 3 cups granulated sugar
- 2 tbs lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all purpose flour
- confectioner’s sugar for dusting
- Preheat oven to 350
- For crust: cream butter and sugar until light and fluffy.
- Combine flour and salt and add to the butter until just mixed.
- Dump dough onto well floured board and gather into a ball, flatten the dough w/ floured hands and press into a 9x13x2 inch baking sheet, building up a ½ inch edge on all sides.
- Bake for 15 to 20 minutes, until very lightly browned.
- Let cool on wire rack.
- Leave oven on.
- For the Filling: Whisk together 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 temp.
- Cut into triangles and dust with confectioner’s sugar.
- Store in the fridge.
Make lemon bars.