Meyer Lemon Lime Bars Recipes

MEYER LEMON LIME BARS

Steps:

• 1. Butter a 9x12x2" baking pan , then line the bottom and sides of the pan with parchment paper. (This is optional but will make removing the bars from the pan much simpler.)
• 2. FOR THE CRUST : Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
• 3. Combine the flour and salt and , with the mixer on low , add to the butter mixture until just mixed.
• 4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
• 5. Chill the pan while oven preheats to 350°F
• 6. Bake the crust for 15-20 minutes , until very light browned. Let cool on a wire rack ; leave the oven on.
• 7. FOR THE FILLING : Whisk together the eggs , sugar , lemon and lime zest , lemon and lime juice , and flour.
• 8. Pour over the crust and bake for 35-45 minutes , until set.
• 9. Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
• 10. Store any left overs in a covered container in the refrigerator.

MEYER LEMON BARS

Steps:

• Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
• In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
• Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
• Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
• Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.