When I first got my trusty Hawaii’s Best Local Desserts cookbook years ago, I’ve always had this recipe on my mind. I don’t remember lemon bars as much as other local favorites, but it seems to pop up a lot in most of my local cookbooks. So being curious and having beautiful Meyer lemons, which I knew would make it that much sweeter, I finally decided to make these bars.
I am not good with making any type of crust–not pie, not bars, not anything. I guess I should try to practice more, but who needs to when I have the Pie King! He graciously helped me make the crust for these bars while I prepared the filling. It really is a simple easy dessert to make with few ingredients. Back to basic is the best. These bars came out great! I decided to use some flower cookie cutters I bought recently instead of cutting them into squares. The crust was nice and flaky, but I think this is more attributed to my Pie King and his “two knives method”. The Meyer lemons added a nice sweetness that may have been too sour for my taste with regular lemons.
Here is the recipe adapted from Hawaii’s Best Local Desserts, which I used Meyer lemons and decreased the amount of sugar in the filling by 1/4 of a cup.
Meyer Lemon Bars (adapted from Hawaii’s Best Local Desserts)
1 1/2 c all-purpose flour
1/2 c powdered sugar
3/4 c cold butter
4 eggs, slightly beaten
1 1/4 c sugar
1 tsp baking powder
3 tbsp all-purpose flour
1/2 c fresh Meyer lemon juice
To make the crust:
- Preheat oven to 350 degrees. Lightly grease a 9×13 pan.
- In a large mixing bowl, combine flour and powdered sugar.
- Using two butter knives cut the cold butter into the flour and powdered sugar until it resembles a crumbly consistency.
- Press into pan and bake for 15 minutes or until crust is golden brown.
To make the filling:
- Combine all ingredients into a stand mixer and mix well.
- Pour filling mixture over baked crust–no need to let the crust cool.
- Bake for 20-25 minutes until golden brown or filling is set.
- Cut into squares or use a cookie cutter.
- Sprinkle with powdered sugar and store in airtight container in the refrigerator.
With the few Meyer lemons I had left, I squeezed every last drop of that precious juice for yet another creation (stay tuned). But . . . I am excited that I may be seeing more yellow in my near future and in my own backyard!