Meyer Lemon Bars

Meyer Lemon Bars

These Meyer Lemon Bars are a fun twist on a favorite Southern dessert. 

Meyer Lemon Bars
Makes about 18
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Crust
  1. 1 cup butter, softened
  2. 3/4 cup confectioners’ sugar
  3. 1/8 teaspoon salt
  4. 1 vanilla bean, split lengthwise, seeds scraped and reserved
  5. 2 cups all-purpose flour
Filling
  1. 4 large eggs
  2. 1 3/4 cups granulated sugar
  3. 2 teaspoons Meyer lemon zest
  4. 1/3 cup fresh Meyer lemon juice
  5. 1/4 teaspoon salt
  6. 6 tablespoons all-purpose flour
  7. 1/4 teaspoon baking powder
  8. 2 tablespoons confectioners’ sugar
Instructions
  1. Preheat oven to 350º. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
  2. For crust: In a large bowl, beat butter, confectioners’ sugar, salt, and reserved vanilla bean seeds with a mixer at medium-high speed until creamy. Beat in flour just until combined and dough is crumbly. Press mixture into prepared pan (dough will be sticky).
  3. Bake until golden brown, about 20 minutes.
  4. For filling: In a large bowl, whisk together eggs, granulated sugar, lemon zest and juice, and salt until smooth. Whisk in flour and baking powder until smooth. Pour mixture onto prepared crust.
  5. Bake until lightly browned, about 20 minutes. Let cool completely in pan on a wire rack.
  6. Using excess foil as handles, remove from pan, and cut into bars; sift with confectioners’ sugar. Store in an airtight container for up to 2 days.
Notes
  1. Use 1 teaspoon vanilla extract in place of vanilla bean seeds, if desired.
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