Meyer Lemon Bars Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

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.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
• Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
• In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
• Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.