Meyer Lemon Bars

Crust

1 cup granulated sugar
4 cups all purpose flour
¼ teaspoon salt
1 pound softened unsalted butter

Filling

6 eggs at room temperature
3 cups granulated sugar
1 tablespoon lemon zest
1 cup Meyer lemon juice
1 cup all purpose flour

Crust – To a food processor add 1 cup sugar, 4 cups flour, ¼ teaspoon salt and 1 pound unsalted butter. Pulse until mixture looks grainy with small pieces. Line a cookie sheet pan with parchment paper and then pan spray. Turn dough out into the pan and press by hand evenly over the pan. Bake at 350 degrees for 20 minutes or until light brown. Remove from oven and set aside.

Filling – Whisk eggs until fluffy. Add 3 cups sugar, zest, lemon juice and 1 cup flour; whisk until well blended. Pour mixture into precooked crust. Bake at 350 degrees until filling sets (20-30 minutes). Remove from oven and let rest for 1 hour and then place in refrigerator to set completely. When set cut into 3 x 5 inch pieces.

Makes 15 pieces

All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.