I just love a good lemon bar. Now that it is winter, my Meyer Lemon tree is just over loaded with fruit.
Tart, yet sweet, butter rich, with just a slight crunch. These lemon bars are as good as it gets. Baked these this afternoon. Between snacking, and giving some to the neighbors, the pan is already almost gone. laugh
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Meyer Lemon/Shortbread Lemon Bars
Preheat oven to 350F

For the Shortbread Crust
Two sticks (one cup) softened Unsalted Butter
3/4 cup Sugar
2 cups AP flour

Sift the sugar and flour together. Add the softened butter, and mix well with a pastry cutter. Press into a 9X13 baking pan.
Bake at 350F for about 25 minutes, or until slightly golden on top. Remove from oven, set aside

For the Topping
4 large eggs, beaten
1 1/2 cup Sugar
1/4 cup sifted AP flour
1/2 cup Meyer Lemon Juice
Zest of the Meyer Lemon
1 Tablespoon melted Butter

Put the eggs into a medium bowl. Beat together, and add in the flour and sugar, and mix well. Add in the Meyer Lemon Juice and melted butter. Mix well.

Pour over the crust, and return to the pre heated oven. Bake an additional 20 min. Remove pan from the oven. The topping will firm up as the Lemon Bars cool.

Cool on a wire rack, until the Lemon Bars reach room temperature

Sam......