These Meyer Lemon Bars are a fun twist on a favorite Southern dessert.
Meyer Lemon Bars
2016-01-13 03:45:12
Makes about 18
Crust
- 1 cup butter, softened
- 3/4 cup confectioners’ sugar
- 1/8 teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 2 cups all-purpose flour
Filling
- 4 large eggs
- 1 3/4 cups granulated sugar
- 2 teaspoons Meyer lemon zest
- 1/3 cup fresh Meyer lemon juice
- 1/4 teaspoon salt
- 6 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350º. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.
- 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).
- Bake until golden brown, about 20 minutes.
- 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.
- Bake until lightly browned, about 20 minutes. Let cool completely in pan on a wire rack.
- 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
- Use 1 teaspoon vanilla extract in place of vanilla bean seeds, if desired.
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