Meyer Lemon Punch Recipes
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.
MEYER LEMON PUNCH
A light and refreshing twist on everyone's favorite summer beverage, this punch blends sweet and tart Meyer lemons with black tea and bubbly prosecco for a drink you'll crave all year round.
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 6
Steps:
- Combine tea, lemon juice, and sugar in a pitcher. Stir until sugar dissolves, then add Prosecco. Serve over ice with lemon wedges.
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