I’ve mentioned before that my Nanny has a meyer lemon tree. I’m so thankful because I don’t think I’d cook and bake with meyer lemons nearly as much as I do. A few years ago I set out to make the best lemon bars I could. I quickly found Paula Deen’s recipe and of course wanted to try it. I knew I’d have to make some changes to the Queen of Butter’s recipe. I’ve cut the amount of sugar in half and have upped the flavor of lemon.
I’m kind of picky when it comes to lemon bars. I find that they are usually too sweet for my taste and don’t have nearly enough lemon flavor. I can’t stand lemon bars from a box.
I think if you make these, you’ll be pretty happy with them. I’ve had many people taste and devour them. That’s usually a pretty good sign. I hope you enjoy them!
Meyer Lemon Bars
adapted from Paula Deen
2 cups all purpose flour
1 cup confectioners sugar, plus more for dusting
pinch of salt
2 sticks unsalted butter, at room temp.
1 cup granulated sugar
1/3 cup flour
1/2 cup lemon juice
zest of 1 lemon
1. Preheat oven to 350 degrees.
2. In a large bowl combine; flour, confectioners sugar, salt, and butter. Cut in the butter until mixture is crumbly. Press the mixture into a greased 13×9 baking dish. Bake for 20 minutes.
3. In a medium bowl whisk together; eggs, sugar, flour, lemon juice, and zest. Pour over the baked crust. Bake for 25 minutes. Sprinkle with confectioners sugar when cooled.
If you don’t use meyer lemons, you may want to up the sugar in the filling. Meyer lemons aren’t as tart as regular lemons.