Last summer hurrahs

Well, hello there! I’m glad you found your way over to my “new” site. 


Like always, I know I’m a little late to the party as everyone is back to their post summer activities, but since it still feels like summer here, I wanted to share with you a few last summer hurrahs- so put down the pumpkin spice latte and bear with me!

The first one I want to share with you today is this incredible recipe for Meyer Lemon Bars! These bars are so, so good and while the name implies a requirement of the specific use of Meyer lemons, you don’t have to. Actually, my sister just made these with actual Meyer lemons for the first time the other day (she has always used other kinds of lemons), and while there is a noticeable difference in the lemon itself, there was not enough of a difference in the bar that made you want to abandon every other lemon for Meyers (for the lemon itself, yes but for the bars, no). 


Before I go any further however, I am posting these on behalf of my sister who is the lemon bar maker. She’s the one who made those gorgeous looking lemon bars you see up there – she just let me (okay, she let my brother) snap some pictures so that I could share this incredible recipe with you all as well. Why keep happiness to yourself, right? 

Now to get back to the bars… tart though these may be (but not too tart!) these bars are ridiculously addictive and I dare you to stop at one.

So if you are like me, and live in a warmer (to say the least) climate and are still in need of something refreshing, these lemon bars are the way to go! I might add that they would be a great dessert to take to parties/showers/whatever – cut them in finger size pieces and… well, need I say more?

The lowdown:

Lemon Bars that start with a crust (of course) and then filled with a sweet, refreshing, and just the right amount of tartness lemon filling – so perfect in every way!

cottura felice!


Meyer Lemon Bars
Lemon Bars that start with a crust and then filled with a sweet, refreshing, and just the right amount of tartness lemon filling - so perfect in every way!
Servings: 24
For the crust1/2 lb butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp kosher salt
For the filling6 extra-large eggs at room temperature
  • 2 1/2 cups granulated sugar
  • 2 tbsp Meyer lemon zest
  • 1 cup freshly squeezed Meyer lemon juice or regular lemon juice
  • 1 cup flour
  1. Preheat oven to 350° f. and grease a 9×13-inch baking pan.
For the crustIn the bowl of a mixer, cream together the butter and sugar until light.
  1. In a medium sized bowl, combine the flour and salt. With the mixer on low, add to butter mixture and beat until just combined.
  2. Turn dough onto a well-floured surface and form into a ball. With (floured) hands, flatten and press the dough into the baking pan until evenly distributed. Place in the freezer to chill for 10 minutes.
  3. Remove crust from freezer and bake for 15-20 minutes or until very lightly browned.
  4. Cool on a wire rack.
For the lemon layerIn a large bowl, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over crust and bake for 30-35 minutes or until set.
  1. Cool to room temperature. Dust with confectioners sugar (if desired) before serving.
Recipe Notes

If you are using Meyer lemons, you won't need as many as you would other lemons as Meyer lemons are bigger and juicier.
You really want to make sure these are cooled completely before eating them as they can be too runny if cut into warm - after they have sat awhile is when they taste the best anyway!
Recipe from Eats Well With Others

 View the original recipe.





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