Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Meyer Lemon, Shortbread Lemon Bars

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

I have a tree too....will try the recipe...

Limoncello

about 8 Meyer Lemons, or twice that many regular lemons
750ml bottle 100 Proof Vodka
1.25 cups sugar
1.5 cups water

Using a vegetable peeler, peel off the rind of the lemons. If you are using regular lemons, be sure to slice off any of the white pith on the inside of the peels.

Place the peel in a glass or stainless steel bowl, and pour the Vodka over them. Cover with wrap, and place in a cool, dark place for at least a month. Two months is fine. Stir weekly.

Remove the peel, and discard. I use a wire mesh strainer, and press gently to extract all the liquid I can.

Place back in the bowl, and cover. Set aside for another week.

In a non reactive sauce pan, bring the sugar and water to a boil. Stir well, and remove from the heat. When cooled to room temperature, combine with the Lemon Vodka. Mix well, cover, and let sit for a week.

Using a funnel and a coffee filter, pour the flavored Vodka into bottles. Refrigerate for a week or so, and then enjoy.