Meyer Lemon Bars
Tart lemon and crunchy shortbread cookie crust make these delicious lemon treats a real crowd pleaser. Because it makes up to 30 triangles, they make a great dessert for your next potluck or larger family get together.
INSTRUCTIONS
Preheat oven to 350 degrees F. Prepare a 9" X 13" baking pan by lining it with aluminum foil up the sides with a ½ inch overhang. Spray with nonstick cooking spray. (This will make it easier to remove the bars)
In a stand mixer, cream the powdered sugar and butter until light and fluffy, about 3 minutes. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake until lightly golden, 15-20 minutes.
Meanwhile, in a large bowl whisk the eggs, sugar, lemon zest and Meyer lemon juice. Sift in ½ cup flour and baking powder into the mixture and mix well.
When crust is ready, pour the lemon mixture over the hot crust and return to the oven to bake for another 20-25 minutes.
Cool completely, then chill before cutting. Dust with powdered sugar and garnish with lemon zest and serve.
Note: To make it even easier to remove from the pan and to cut: Once the lemon bars have been completely cooled, freeze them in the pan for an hour, remove, then cut into desired shapes. Let sit for 10 minutes, dust with powdered sugar and lemon zest and serve.
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