In case you haven’t heard – I’m giving away a Meyer lemon tree! The entries will close at midnight tonight and the winner will be announced tomorrow. And even if you don’t win, the nice people at Brighter Blooms Nursery will still be delighted to ship one to you.
I’m still finding ways to use all those luscious lemons from my Meyer lemon tree. I think this weekend it will be time go ahead and take the remaining lemons off, zest and juice them, and freeze them for later. Especially since my tree is already starting to bloom for next year’s crop!
My latest use was for these Lemon Bars, made at BeeBop’s request. I have to warn you that this is a really rich and decadent recipe. I mean, really, three cups of sugar and a cup of butter! I cut some large squares for the photo, but in reality I cut these into about 1″ x 3″ bars for serving. Even smaller would work well, too. They’re an a very occasional treat and the majority of them went to work with BeeBop so we wouldn’t be tempted to over indulge :-) BeeBop’s poor co-workers – they get all the over indulgent stuff that I don’t want hanging around the house. Maybe I’ll send them a salad one of these days.
Start by preheating your oven to 350 degrees. Then generously butter a 9×13 baking pan and set it aside.
In a large mixing bowl, combine the flour, confectioner’s sugar and salt. Cut in the butter making a crumbly mixture.
Pour the mixture into the prepared baking pan and press it evenly into the bottom. As you press, this mixture will become very sticky so you’ll need to keep your hands well floured while you work.
Bake the crust for 20 minutes or until it is a light golden brown.
While the crust is baking, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.
When the crust is lightly browned, remove it from the oven and pour the filling mixture on top. Return the pan to the oven and continue baking for 25 minutes more.
Remove from the oven and allow to cool completely. Cut into bars or squares. Dust with confectioner’s sugar.
Rich, buttery lemon bars made with Meyer lemon zest and juice
- 2 cups all-purpose flour
- 1 cup confectioner’s sugar
- Pinch of salt
- 1 cup butter, room temperature
- 4 eggs
- 2 cups granulated sugar
- 6 tblsp. all-purpose flour
- 8 tblsp. fresh lemon juice
- Zest of one lemon
- Preheat the oven to 350 degrees.
- Butter a 9x13 baking pan. Set aside.
- In a large mixing bowl, combine the flour, confectioner’s sugar and salt.
- Cut in the butter making a crumbly mixture.
- Press the mixture into the buttered pan. You will need to flour your hands well while pressing in the mixture as it is quite sticky.
- Bake the crust for 20 minutes or until it is a light golden brown.
- Meanwhile, make the filling by combining the eggs, sugar, flour, lemon juice and lemon zest.
- Remove the crust from the oven and pour the filling over.
- Return to the oven and bake for 25 minutes more.
- Remove from the oven and allow to cool completely.
- Cut into bars or squares.
- Dust with confectioner’s sugar.
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Other lemon bar recipes you might enjoy from around the internet:
- Strawberry Lemon Bars from No Recipes
- Barbara Bakes’ Lemon Bar Cookie Cups
- Gingered Lemon Bars from Simply Recipes
- Lemon Blueberry Bars from Two Peas and Their Pod
What I was cooking…