Befriend the Owner of a Meyer Lemon Tree.

Citrus is in season! Last weekend I visited my grandmother and her sister (who is about to turn 90!) in Upland, CA. The company was lovely, but picking Meyer lemons from the tree outside made my day!

However, this lead to quite the predicament. 
For a week, all I could think about was, "How should I use my lemons?" Such a prized possession could not go to waste.

After weighing my options, Meyer Lemon Bars won the gold, and a recipe from The Barefoot Contessa that was updated by my favorite blogger over at Smitten Kitchen was the perfect choice.


This is a recipe for lemon purists. Tart, soft and tangy thick top with a perfectly dense crust. Amazing. 


So here's my advice for the week: Find a Meyer Lemon Tree, become friends with the owner of that tree, pick 7 lemons that will enable you to make the most incredible Meyer Lemon bars you've ever tasted!

Meyer Lemon Bars

Bold, tart and best in small doses. Perfect for a crowd or the office.
From Smitten Kitchen, Adapted from The Barefoot Contessa Cookbook 

For the crust: 
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the lemon layer: 
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest
1 1/4 cup freshly squeezed lemon juice (5 to 7 lemons)
1 cup flour
Confectioners’ sugar, for dusting
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• Preheat the oven to 350°F and grease a 9x13 by 2-inch baking sheet.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very, very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or about 5 minutes beyond the point where the filling is set. Let cool to room temperature, then refrigerate.
• Dust with confectioners’ sugar and cut into small squares.

Enjoy~
Jill