Meyer Lemon Bars

Name: Meyer Lemon Bars
Ingredients: 10 ounces (285 g) unsalted butter, at room temperature; 8 ounces (225 g) light brown sugar; 1 egg; 13 ounces (370 g) bread flour; Meyer Lemon Filling

Preparation info

Yield:
24
bars, approximately 3 × 2¾ inches each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Lemon bars have a strong hold over some people, particularly those from the South. These cookies are sweet enough to satisfy any dessert lover. If you prefer your lemon bars a bit more tangy, either reduce the amount of sugar in the recipe by a few ounces or use an acid type of lemon and possibly increase the sugar a little.

Ingredients

10 ounces (285 g) unsalted butter, at room temperature
8 ounces (225

Dessert
Vegetarian

Method

Place the butter, brown sugar, and egg in a mixing bowl. Mix at low speed using the dough hook attachment until the ingredients are just combined. Add the flour and continue to mix until the dough is smooth, scraping down the sides of the mixing bowl once or twice; do not mix any longer than necessary. Refrigerate the dough until it is firm enough to work with.