American•indulgent

Not-Too-Sweet Meyer Lemon Bars

Sublimely tart, not-too-sweet, luscious Meyer Lemon Bars. Perfect for your not-so-sweet tooth.

Ingredients

Quantities are shown as originally provided.

2 cups flour
1 cup cold butter (cut into same size chunks)
1/4 cup sugar
1/2 tsp salt
6 eggs
1 cup sugar
1 cup lemon juice (about 6 lemons, preferably Meyer lemons (regular ones will also do))
Lemon zest from 3 lemons
2 Tbsp cornstarch
1/2 tsp salt

1
Preheat oven to 350 F. Grease a 9 x 13 inch baking pan on the bottom and sides.
2
Add dry ingredients into the bowl of a food processor. Pulse dry ingredients a few times. Scatter the cold butter chunks over the top. Process until the mixture looks like coarse sand. If there are large pieces of butter, keep going.
3
Dump mixture into the 9 x 13 inch pan. Using clean hands, evenly press the crust into the pan.
4
Bake until crust is done, about 18-20 minutes. When the crust is done, the texture should be the same as a shortbread cookie. The color will be pale with golden, crispy looking edges.
5
Whisk the eggs and sugar in a large bowl until well combined. Add lemon juice, zest, cornstarch, and salt. Mix well, making sure there are no cornstarch lumps. The filling will look watery and loose.
6
Pour the filling over the pre-baked crust. It's ok if the crust is still warm. Return the baking pan to the oven and bake for an additional 16-20 minutes. DO NOT OVERBAKE!
7
The lemon bars are done when you give the pan a shake and the edges are set and firm but the center is a little bit jiggly.
8
Chill in the fridge for 2 hours, minimum. Serve with a light dusting of powdered sugar.