Lemon-esque desserts are some of my favorite desserts to not only eat, but also make as well. Which is why lemon desserts usually make their debut with me later in the year. However, I just couldn't help myself when I have been seeing all the meyer lemons in the grocery stores lately. If you have never had a meyer lemon, it's about time you tried one! I like to think of them as a cross between an orange and a lemon. Although everyone seems to have their own take on it.
These bars call for a dusting of confectioner's sugar. While I used a fine sieve for these, I have since found an amazing trick courtesy of Martha Stewart, that uses a mason jar and cheesecloth for powdered sugar dusting. Such a great tip that has helped me make my sugar dusting more even and beautiful.
As America knows, the big game is this Sunday and with every Super Bowl, I only show up for the food. I make all the usuals every year (Infamous Buffalo Chicken Mac and Cheese and my beer margaritas. Hey, don't knock it! They are AMAZING!) and bars of all sorts are always on the menu. As are cookies. I usually like to add these to my "line up" as they are easy to grab and you don't have to have a utensil to snack on them. Enjoy!
Makes 12-16 Bars
For the crust:
1 cup all-purpose flour
1/4 cup confectioner's sugar
1/4 teaspoon salt
1 teaspoon grated meyer lemon zest
1/2 cup cold unsalted butter, cut into small pieces
For the filling:
3 tablespoons all-purpose flour
1/2 cup fresh meyer lemon juice
3 large eggs
1 cup granulated sugar
1 tablespoon grated meyer lemon zest
Pinch of salt
1. Preheat the oven to 350 degrees. Have ready a 13 3/4-by-4 1/4 inch oblong tart pan with a removable bottom, or an 8-inch square baking pan with bottom and sides lined with aluminum foil and generously greased.
2. To make the crust, sift the flour, confectioner's sugar and salt together in a bowl and transfer to a food processor. Add the lemon zest and pulse to blend. Add the butter a few pieces at a time, processing just until the mixture is crumbly. Transfer the mixture to the prepared pan and press evenly into the bottom and sides to form the crust.
3. Bake until the crust is just golden at the edges, about 25 minutes.
4. Meanwhile, make the filling. In a large measuring cup or pitcher, whisk together the flou, and lemon juice. Add the eggs, granulated sugar, lemon zest, and salt and whisk until smooth. When the crust is baked, carefully pull out the oven rack and pour the filling into the crust. Close the oven door and reduce the heat to 325 degrees. Bake until the center is springy to the touch, about 30 minutes.
5. Transfer the pan to a wire rack and let cool completely. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the rim fall away or, using the sides of the foil as handles, carefully lift the cookie from the pan and place it on a cutting board. Using a fine mesh sieve or the mason jar trick, dust the cookie generously with confectioner's sugar. To make a striped pattern as shown, pay strips of waxed paper across the cookie before dusting, and after dusting carefully remove the paper strips.
6. With a thin, sharp knife, cut crosswise into thin bars 3/4-1 inch wide. Using a small, offset spatula, carefully remove the bars from the foil.
Source: Adapted from Williams-Sonoma Cookies