Tuesday, February 3, 2009

Meyer lemon bars

I woke up this morning and looked out the window. Remember, I'm still in Massachusetts. It had snowed last night, and is snowing again now. Even though I've only been here a week and a half and it never snows in Philly, the line that's been running through my head all morning is It had been snowing for days. Winter was lasting too long. Do you know what that's from? One of the best children's books ever, Annie and the Wild Animals, by Jan Brett

Really, I love the winter. I love snow, I love bundling up, (I don't love slipping on the ice and breaking my leg, but oh well), and I especially love complaining about winter. I don't think I could ever live somewhere that doesn't have distinct seasons. I love winter because it ends. And then we shed our layers and emerge, blinking, into the sunlight and delicate flowers of spring. 

Over the weekend, I got to see my baby sister. Since she is at boarding school, she is eating boarding school food. She requested that I bake her something, and her #1 favorite is lemon bars. My mom had a Meyer lemon in the fridge, and when we went to Wholefoods to pick up some food for dinner we got a few more. I love Meyer lemons - they're a cross between a lemon and a sweet orange. I used my stand-by lemon bars recipe, but cut the sugar back a lot, because Meyer lemons are much sweeter than regular ones. I think I might even cut it back more next time. Eating these bars when it's so cold and snowy outside reminds me that spring will be here eventually. 
Meyer Lemon Bars
From the Joy of Cooking, previously posted with regular lemons here

1 c flour mix
1/2 c almond flour (you can skip this, just use another 1/2 c flour mix)
1/4 c powdered sugar
pinch of salt
1/2 t xanthan gum
1 1/2 sticks butter, cold and cut into cubes
7 eggs
1 1/2 to 2 c sugar
zest of 1-2 Meyer lemons
juice of 4 Meyer lemons
another 1/2 c flour mix

Preheat oven to 325. Combine the flour mix, almond flour, powdered sugar, salt, and xanthan gum in a bowl. Whisk to combine, then add butter. Cut the butter into the flour into pieces about the size of peas (this can be done in the food processor), then mix in one egg to hold the dough together. Pat all the dough into a pan - the recipe says 13x9 but I have made this successfully in an 8x8, so use whatever pan you'd like. Bake 30 minutes, then take out and turn heat down to 300. 

While the crust is baking, beat together the remaining 6 eggs, sugar, zest, and lemon juice. Sprinkle the flour on top, then whisk that in too. Pour carefully over the hot crust, then bake 25-30 minutes until set. Cool completely. Sprinkle with powdered sugar before serving. 

Optional - Did you make my lemon layer cake last week, and have some leftover lemon curd? Or do you have some in the fridge? Frost the bars with about 3/4 c of it! 

4 comments:

  1. I saw a recipe once for garlic meyer lemon fries and have been dying to try meyer lemons since. These look DELISH!!

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  2. Garlic meyer lemon fries? Ew, that sounds weird!!!

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  3. Oh, YUM! Those look wonderful! I love lemony desserts. Are they more tart or sweet? I prefer my lemon bars tart & tangy. Love when I get that tingling in my jaw!

    I'm gonna print out the recipe. Thx, for sharing it!
    ~ingrid

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  4. Those look scrumptous!

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