Meyer Lemon Bars

Meyer lemon bars are the perfect springtime treat: with a tart and sweet Meyer lemon custard baked on top of a layer of buttery shortbread.

These sunny Meyer lemon bars are as delicious as they are easy, with a layer of tender shortbread topped with an easy, shortcut lemon curd: no stovetop required! Dust with a generous flurry of powdered sugar for the perfect springtime treat!

Stacks of sliced Meyer Lemon Bars on a turquoise background, with whole and half Meyer lemons

There seem to be two kinds of lemon bar recipes floating around the internets.

Both have shortbread bases, but one has a thicker layer of what is essentially egg yolk-heavy lemon curd, usually cooked on a stovetop and then poured on top of the fully baked shortbread.

The second features a thinner layer of lemon custard that’s simply mixed together and poured on top of the semi-baked shortbread, then finished off in the oven together.

As pretty as that ultra thick layer of lemon curd is, that kind of recipe uses upwards of 8 or 9 eggs for a small 8-inch pan. And with the grocery situation as it stands now, I just couldn’t bare to sacrifice so many eggs, even for a cause as delicious as lemon bars. Thus my decision to go with the later style.

Stack of three triangular-sliced Meyer Lemon Bars on a turquoise plate

This recipe only uses 3 eggs (actually 2 eggs and 1 egg yolk – save that leftover egg white for a cocktail or something), and when you’ve only got 15 odd eggs left, 3 is a much more reasonable amount.

Granted, you don’t end up with the perfectly defined, perfectly smooth-topped, rich yolky yellow layer of lemon curd. Instead, the curd and the shortbread sort of melt together in the oven, and the top takes on a bit of a crispy, bubbly appearance, which I actually find quite delightful (the crispiness will soften as the bars sit, so it’s more aesthetic than anything). And besides, with a hearty sprinkle of powdered sugar you can’t really see it anyway.

But honestly, I feel like the ratio of lemon to shortbread is better with this simpler method, with the buttery shortbread balancing out the tart sweetness of the lemon, so it’s a win-win-win in my mind (those wins being fewer eggs, easier process, and better proportions in the final product).

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