Meyer Lemon Bars

banner

Preparation info

  • Difficulty

    Easy

  • Makes

    16

    Bars

Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

During the summer and into the fall, my family always seemed to have an abundance of lemon bars around the house, and my mother made the best I’ve ever had. The slight salt of the crust coupled with the sweet and sour of the lemon curd was a meditation on opposites that resonated deeply with me, even then. I remember thinking, with each successive bite, “How in the hell did she do that?” It was like a form of magic, and I wanted so badly to emulate that. Truth be told, it was the lemon bar that awakened that curious seeker within me, all those years ago, so I absolutely could not leave it out of my collection. Hopefully these will have the same impact on your taste buds as they do on mine.

Although this recipe calls for Meyer lemons, which have a thinner skin and sweeter juice than regular lemons, you can use regular lemons for an equally mouthwatering result.

Ingredients

    Crust

  • 12 tablespoons salted butter at room temperature, plus more for greasing pan
  • ¼ cup light brown sugar
  • ½ cup sorghum flour
  • ½ cup glutinous rice flour
  • ½ cup cornstarch
  • teaspoons guar gum
  • 2 eggs

Meyer Lemon Curd

  • cups granulated sugar
  • ¼ cup cornstarch
  • 8 large eggs, beaten
  • zest of 2 Meyer lemons
  • cups fresh Meyer lemon juice
  • 6 tablespoons unsalted butter
  • confectioners’ sugar for dusting

Method

Position an oven rack in the center of the oven. Preheat the oven to 350°F. Lightly butter an 9-by-9-inch baking pan.

For the crust: In a stand mixer fitted with the paddle attachment, cream the butter together with the brown sugar until light and fluffy. Add the rest of the dry ingredients and beat until the mixture resembles small peas. Add the eggs and beat until the dough folds in on itself.

Spray your hands with nonstick cooking spray and press the dough into the prepared pan until even. Bake for 15 minutes, or until the crust just begins to pull away from the sides of the pan and the edges are golden brown.

For the lemon curd: While the crust is baking, in a medium stainless-steel saucepan, combine the sugar and cornstarch. Stir with a whisk to blend. Whisk in the eggs and lemon juice until very smooth. Add the lemon zest and the butter. Set the saucepan over a medium flame. Stirring constantly, cook the curd just until it boils. Whisk vigorously and then remove from the heat, about 10 seconds.

Remove the hot crust from the oven and immediately pour the hot lemon curd onto it. Smooth the top and return to the oven; cook for 15 minutes, or until the edges of the curd just begin to pull away from the sides of the pan. Remove from the oven and let cool completely in the pan on a wire rack. Cut into sixteen -inch bars. Dust with confectioners’ sugar before serving.

Store in an airtight container in a cool, dry place for up to 3 days.