Pucker Up! Meyer Lemon Bars

Our LPO box included some meyer lemons this week. These winter treats are believed to be a cross between a lemon and a mandarin orange so they are naturally sweeter, smoother and more vibrant in color. They have such amazing flavor it was nearly impossible to choose a single recipe. Lemon gelato? Lemon sugar cookies? Candied lemon? In the end, the lemon bar won out, and we are soooo glad that it did.

Meyer Lemon Bars
(makes one 8-inch square pan)

Crust:
1 cup all purpose flour

1/2 cup confectioners' sugar

1/8 tsp salt

4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces

Filling:

2 large eggs

1 cup sugar

2 tbsp all purpose flour

1/8 tsp salt2 tsp finely grated meyer lemon zest*

1/4 cup freshly squeezed meyer lemon juice*

Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.

To make crust: Combine flour, confectioners' sugar and salt in a mixing bowl. Add butter, cut into 1/2 inch sections, and cut into mixture with a pastry cutter. The flour should resemble small pebbles when it's finished. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling: In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Dust with confectioners' sugar while still warm. WAIT UNTIL COMPLETELY COOL BEFORE CUTTING!

* Note: The recipe calls for Meyer Lemons because they are less tart than the Eureka lemons found in the supermarket. However, regular lemons can be used.