I saw some Meyer lemons at the grocery store last week and I decided to get some to see what the hype was about them. I first made myself some lemonade, and found that I didn't quite like the clemmentine-y taste that came with the lemon. Afterall, they are a cross between the sweet clementine and lemon. So then I zested a lemon and used the zest in my lemon cake balls. I also tried candying the slices of a lemon. That turned out pretty good, but the taste of the meyer lemon is not as crisp as a normal lemon.
I had 4 lemons left and couldn't decide what to do with them so I did some research on the internet and found a cool recipe for these. I made a few modifications, and they turned out great! The crust tastes a bit like a cheesecake graham cracker crust and the lemon is tart and sweet (without the weird taste that I didn't like with the uncooked Meyer lemon)
I used a 8x12 cake pan and they came out perfectly.
Crust Ingredients
1.5 stick unsalted butter
1 cup whole wheat cake flour
1/2 cup AP flour
1/2 cup powdered sugar
1 large pinch kosher salt
Lemon Filling Ingredients
3 eggs
1 cup sugar
Meyer lemon zest (zest of 3 lemons)
Juice of 4 Meyer lemons
3 Tbsp flour
large pinch of salt
Powdered sugar
Procedure
1. Brown the butter by cooking it in a saucepan. The butter will melt, foam, turn clear and then quickly will "carmelize" into a golden brown color.
2. Pour the brown butter into a glass bowl and allow it to harden in the freezer for about 30 minutes.
3. Preheat the oven to 350 degrees F. Line the baking pan with parchment paper and spray with a non-stick spray.
4. Combine the dry ingredients for the crust in a bowl.
5. Cut the brown butter into small pea sized pieces and use a spatula or a pastry cutter to work the butter with the dry ingredients. You may want to try to mix the mixture with your hands, but you don't want to melt the butter with the heat from your hands. Mix until the mixture resembles wet sand.
6. Press the mixture into the prepared pan and bake for about 20 minutes (until the crust is light golden brown).
7. Reduce the oven temperature to 325 degrees F.
8. To prepare the filling, whisk the eggs. Then, slowly mix in the sugar, lemon zest, lemon juice, flour and salt until smooth.
9. Pour the mixture over the hot crust and return the pan to the oven and bake for about another 20 minutes.
10. Allow the lemon bars to cool on a wire rack and then transfer the pan into the refrigerator for about 1-2 hours until chilled.
11. Lift the bars out with the parchment paper and use a pizza cutter to cut the pieces into squares.
12. Lightly dust the bars with powdered sugar and enjoy.
I had 4 lemons left and couldn't decide what to do with them so I did some research on the internet and found a cool recipe for these. I made a few modifications, and they turned out great! The crust tastes a bit like a cheesecake graham cracker crust and the lemon is tart and sweet (without the weird taste that I didn't like with the uncooked Meyer lemon)
I used a 8x12 cake pan and they came out perfectly.
Crust Ingredients
1.5 stick unsalted butter
1 cup whole wheat cake flour
1/2 cup AP flour
1/2 cup powdered sugar
1 large pinch kosher salt
Lemon Filling Ingredients
3 eggs
1 cup sugar
Meyer lemon zest (zest of 3 lemons)
Juice of 4 Meyer lemons
3 Tbsp flour
large pinch of salt
Powdered sugar
Procedure
1. Brown the butter by cooking it in a saucepan. The butter will melt, foam, turn clear and then quickly will "carmelize" into a golden brown color.
2. Pour the brown butter into a glass bowl and allow it to harden in the freezer for about 30 minutes.
3. Preheat the oven to 350 degrees F. Line the baking pan with parchment paper and spray with a non-stick spray.
4. Combine the dry ingredients for the crust in a bowl.
5. Cut the brown butter into small pea sized pieces and use a spatula or a pastry cutter to work the butter with the dry ingredients. You may want to try to mix the mixture with your hands, but you don't want to melt the butter with the heat from your hands. Mix until the mixture resembles wet sand.
6. Press the mixture into the prepared pan and bake for about 20 minutes (until the crust is light golden brown).
7. Reduce the oven temperature to 325 degrees F.
8. To prepare the filling, whisk the eggs. Then, slowly mix in the sugar, lemon zest, lemon juice, flour and salt until smooth.
9. Pour the mixture over the hot crust and return the pan to the oven and bake for about another 20 minutes.
10. Allow the lemon bars to cool on a wire rack and then transfer the pan into the refrigerator for about 1-2 hours until chilled.
11. Lift the bars out with the parchment paper and use a pizza cutter to cut the pieces into squares.
12. Lightly dust the bars with powdered sugar and enjoy.