Meyer Lemon Bars

I bought a 2 pound box of beautiful Meyer lemons…they simply smelled wonderful right in the box!  They are so thin skinned you also gets lots of juice.  I used one to make these great lemon bars – if you use regular lemons, you need to cut the lemon peel in half or they will be too tart.   

These bars are a perfect make-ahead – they are better the next day.  They keep well in the fridge or freezer, even glazed.  This is one of my most favorite bar cookie recipes!             

                           Meyer Lemon Bars

                        Crust:

  1          Cup  Flour, All-purpose -- 4 1/2 ounces

     1/4   Cup  Powdered Sugar

     1/8   Teaspoon  Salt

     1/2   Cup  Butter -- cold, 1 stick

                        Filling:

  1          Cup  Sugar

  2          Tablespoons  Flour, All-purpose

     1/2   Teaspoon  Baking Powder

     1/8   Teaspoon  Salt

  2          Large  Eggs -- beaten

  2          Tablespoons  Meyer Lemon Juice

  2          Teaspoons  Grated Meyer Lemon Peel

                        Glaze:

     1/2   Cup  Powdered Sugar -- 2 ounces

  1         Tablespoon  Meyer Lemon Juice

  1         Tablespoon  Butter -- melted

  2          Teaspoons  Grated Meyer Lemon Peel

Preheat oven to 325°.  Prepare 8" square pan, grease or grease and line with parchment paper.

Combine flour, powdered sugar and salt.  Cut in butter until crumbs form.  Press into prepared pan and bake at 325° for 15 minutes.

Meanwhile, mix the filling ingredients.  Spread over crust.  Bake 25 minutes longer.  Cool completely.

In a small bowl, mix the glaze ingredients until smooth.  Spread evenly over filling.  Cut into small bars.

Best if prepared a day ahead so lemon flavor develops.  Chill after cutting to make them easier to handle.

About 28 bars.