The other day, my brother gave me a pile of Meyer lemons, fresh from his tree. Lucky me!
I posted about them on IG and my friend Jennifer left a comment about a great recipe she had for lemon bars.
One thing led to another. She sent me her recipe. (Thank you, Jenn!) I made them and they were superb! With her permission, I've posted the recipe below. And I've included some photos I took of the process. I love process! Enjoy!
1 cup light brown sugar, firmly packed
1 cup butter, softened
2 cups flour
2 teaspoons grated lemon rind
1 1/2 cups granulated sugar
3/4 cup lemon juice
3/4 cup water
3 tablespoons cornstarch
1 1/2 tablespoons granulated sugar
3 large eggs
2 1/4 teaspoons grated lemon rind
Preheat oven to 350 degrees Fahrenheit.
For the crust, you mix the brown sugar and butter together until it's light and fluffy. Then add flour and lemon rind, and mix well. The mixture should stick together when forming a ball. You can check out my time-lapse video of this process I posted on Insta!
Pat the mixture into a 9" X 13" pan.
Bake 10-12 minutes until golden brown.
For the topping, mix 1 1/2 cups sugar, lemon juice, water, and cornstarch in a medium saucepan.Whisk constantly over medium heat until it reaches boiling point. Turn down the heat slightly, and continue whisking for a few minutes more until it thickens. Remove from heat.
In a separate mixing bowl, beat the eggs with 1 1/2 tablespoons of granulated sugar until mixture is thick and pale yellow.
Slowly beat in the slightly cooled lemon mixture. Pour the topping over your pre-baked crust.
Bake 15-20 minutes or until topping sets (not so jiggly). The edges should start to turn light brown. Remove from the oven and let it cool on a rack for about 20 minutes.
Then sprinkle 2 1/4 teaspoons of grated lemon rind over the top. Cool completely before cutting into bars.