powdered sugar

The first day we toured our home we noticed there was a Meyer lemon tree in the back yard… I made a mental note that day to make lemon squares, and two years later, I still have yet to do so.  With the recent turn in weather, my poor little tree is having a tough time, so I have been trying to pick as many lemons (that haven’t fallen victim to frost) and whip up some special treats – namely Meyer Lemon Bars!

Meyer Lemon Bars

via Dinnervine

Crust: 

• 2 cups flour
• 1 cup powdered sugar
• Pinch of salt
• Pinch of cinnamon
• 2 sticks unsalted butter, room temperature

Filling: 

• 7 tablespoons freshly squeezed Meyer lemon juice
• 1 tablespoon fresh lemon zest
• 7 tablespoons flour
• 2 cups sugar
• 4 eggs
• 1/4 tsp vanilla

Directions:

1. Preheat oven to 350 degrees and grease & flour a 13×9 glass pan.
2. Make crust by combining dry ingredients, then cut in softened butter with your hands or a pastry cutter until well incorporated.
3. Press crust mixture into bottom of 13×9 pan (I used a bottom of a glass to make sure it was evenly pressed).
4. Bake crust for 20 minutes until golden brown.
5. Make filling by whisking all listed ingredients (the fresher the juice/zest the better!)
6. When crust is done, remove from oven and pour filling mixture over crust and bake for 25 more minutes or until filling has set.
7. Remove from oven, let cool and sprinkle with powdered sugar.
8. Cover and transfer to fridge.   Once chilled cut bars and serve.

These were quite the hit… and the perfect make ahead dessert!