Meyer Lemon Bars

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I am happy that we have an early Spring this year ! But one part of me is worried that it didn't snow much this year in Colorado, and that might induce a lot of wild fires and drought in some parts of the state. But for time being, I am keeping those worries aside and enjoying the beautiful days.

Winter is nice but sometimes depressing, but Spring for me, is rejuvenation ! I feel all energized and excited. Already started some work in my yard, sowed some flower seeds, waiting for them to sprout. So happy to see all the tulips sprouting out that we planted in Fall. Most of the plants in the neighborhood is springing back to life and our teeny little pear tree is full of blossoms. Now I wish there won't be any hard frosts coming up, which could be a huge disaster.These daffodils are from our small garden,more flowers blooming everyday.

Last week my camera fell down on the floor, lens side down, breaking my 50mm lens into two equal pieces. So now I don't have a lens for food photography. I took these pictures using the kit lens.I will buy a new one, when I pardon myself for being not extra careful with my camera.

This is an unsuccessful attempt to recreate the lemon bars picture from White on Rice Couple

Meyer lemons in the market tells you that Spring has come! I never baked with these beautiful lemons before and when I saw them in our local grocery shop I had to get them and try out. I love lemon bars and I couldn't think of anything else when I brought them home.Meyer lemons are not as tart as lemons so I thought this would be perfect for a lemon bars recipe.But to tell you the truth,I am not completely satisfied with this recipe,mostly for it's egg-y taste. Otherwise it is perfect. Next time I will try a different filling with lesser number of yolks and eggs. But the crust is superb and I loved it. It has perfect sweetness and not too tangy and all the way refreshing !

Ingredients:

For the crust:

All purpose flour- 1 1/4 cup
Confectioner's sugar- 1/2 cup
Salt- 1/4 tsp
Unsalted Butter,at room temp- 8 Tbsp (cut into 1 inch squares)

For the filling:

Eggs- 2 large plus 7 large egg yolks
Granulated Sugar- 1 cup plus 2 Tbsp
Lemon juice- 2/3 cup
Finely Grated Zest-1/4 cup, from 4-5 lemon
Salt- a pinch
Unsalted Butter- 4 Tbsp,cut into 4 pieces
Heavy Cream- 3 Tbsp

Confectioner's sugar for dusting

Method:

For making the crust:

1.Prepare a 9 inch square or 7 by 11 inch baking pan by lining with aluminium foil and spraying with oil.
2.Process the flour,sugar and confectioner's sugar together in a food processor.
3.Add butter pieces and process until everything is blend and mixture resembles coarse meal.
4.Sprinkle this mixture into the prepared pan. Press evenly to the bottom using your fingers.
5.Cover and refrigerate for at least 30 minutes.Meanwhile preheat the oven at 350 degree F.
6.Bake for about 20 minutes or until crust is golden brown.

For making the filling;

1.In a medium bowl, whisk together the yolks and eggs until combined.
2.Add sugar and whisk until combined.
3.Add lemon juice and zest and mix well.
4.Pour it into a medium sauce pan. Throw in the butter pieces.
5.On medium heat cook this mixture,stirring well. Switch off the heat when curd starts to thicken and you get a sauce like consistency.
6.Immediately sieve it through a single mesh sieve into a bowl.
7.Stir in the heavy cream and pour it into the prepared crust.
8.Bake for 10 to 15 minutes



Recipe adapted from: Leite's Culinaria