Apples are for fall, citrus for winter, and peaches, well, are fleeting. But lemons are forever. Some may be juicier, some are thinner skinned, but they’re always tart and flavorful. In fact, a squeeze of lemon juice seems miraculously to fix anything, from flat vinaigrettes to salsa to sauces.
But more than a squeeze is required in these sweet-tart lemon bars. Two-thirds of a cup of the fresh tart juice marries with two cups of sugar in a dense, buttery crust for these favorites.
Meyer lemons, the new darlings of the culinary world, are a cross between a lemon and a mandarin orange. Thin-skinned, slightly sweet and super-juicy, they offer all the brightness of Lisbons or Eurekas without the acidic bite. Peak season for Meyers runs from November through March.
2 1/4 cups plus all-purpose flour, divided
1 cup (2 sticks) butter, room temperature
1/2 cup powdered sugar
2 cups granulated sugar
1 tablespoon finely grated lemon rind
2/3 cup freshly squeezed lemon juice
1 teaspoon baking powder
1. Preheat oven to 350F.
2. Combine 2 cups flour with butter and powdered sugar in a 13 x 9-inch baking pan. Mix together with a fork and press firmly into bottom of pan. Bake 20 to 25 minutes, until lightly done but not browned.
3. Beat eggs with mixer. Add sugar; blend well. Add lemon rind and juice; beat well. Add baking powder and remaining 1/4 cup flour; beat well. Pour over hot crust; do not let it cool. Bake 20 to 25 minutes. Sprinkle top with additional powdered sugar and cut into 24 squares.
Per square: 190 calories, 8g fat, 50mg chol., 2g prot., 28g carbs., 0g fiber, 105mg sodium