Lemon bars should be sweet, sugary, refreshing and “puckery”…if that’s even a word! These lemon bars are all of these plus more. A perfect summer treat and using Meyer lemons really makes them special! So, what I’m trying to say is this is the best recipe for lemon bars you will ever find. Ever!
1 ½ cups unbleached all-purpose flour
2/3 cup powdered sugar plus extra for dusting
12 tablespoons salted butter, softened
4 eggs, room temperature
2 cups sugar
1/2 cup fresh squeezed Meyer Lemon juice (about 4 lemons)
Zest of lemons (I zested two)
¼ cup unbleached all-purpose flour
Crust: Preheat oven to 350°F. In a large mixing bowl with a paddle attachment, cream the butter and powdered sugar, add flour, and salt. Mix until it becomes uniformly crumbly. Line a 9×9 pan with foil or parchment paper. Pat the crust mixture into the lined pan evenly. Bake for 20 to 25 minutes or just until the edges turn a light golden brown, remove and set aside.
Filling: In a larger mixer bowl fitted with a whisk attachment, add eggs, sugar, lemon juice, zest and flour. Mix until smooth. Pour onto baked crust. Return to oven and bake for an additional 25-30 minutes. Remove and let cool to room temperature. Place in the refrigerator until set.
Remove from pan and cut into squares or triangles. Dust with powdered sugar. Store leftovers in the refrigerator until ready to use.mon