Confessions: I hate Meyer Lemons

October 26th, 2014 Posted by Baked, Desserts, Snacks 1 comment

moms lemon bars-02

I’m just going to lay this one on you. I don’t like Meyer lemons. I know, I know. “But they are soooo fancy!” I used to fall in to this trap of agreeing with “them” that everything that was fancy and trendy was also tasty to me. But the facts are this: every time I bake with Meyer lemons, I’m disappointed. Here are my grievances:

1. Too floral.

2. Too soft.

3. No acidity.

Meyer lemons might have their place in the world… but I just love a regular lemon.

Sour, bite, tart, bright.

lemon bars (3 of 16)

Okay, end confession. Bake these lemon bars. These are made with REAL lemons. And there is just no substitute for that.

lemon bars (10 of 16)

lemon bars (15 of 16)

So I thought I would follow the internet, and try some vegan lemon bars. (you might notice a lighter colored bar in the photo below.) Guess what? It was terrible. If you can’t have real eggs, don’t bother. There are some things tofu can never be.

lemon bars (16 of 16)

 

Confessions: I hate Meyer Lemons
 
Recipe Type: Dessert, Snack
Author: Sugar Pickles
Prep time:
Cook time:
Total time:
Serves: 9 bars
Ingredients
  • Crust:
  • 1 cup flour
  • ½ cup butter
  • ¼ cup powdered sugar
  • Filling:
  • 2 eggs
  • 1 cup sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tablespoons corn starch
  • ½ cup lemon juice (about 1 and ½ lemons)
  • 2 tablespoons lemon zest (from 1 and ½ lemons)
Instructions
  1. Heat oven to 350 degrees. Butter and either sugar or flour an 8x8x2″ square baking dish.
  2. Blend flour, butter and powdered sugar throughly with your fingers until it looks like cracker crumbs, and the mixture feels like semi-wet sand in your hands. When you press some dough in your hand, it should mostly clump together. Press the dough into an 8x8x2″ pan.
  3. Bake 20 minutes until very ever so lightly browned on the edges. Take it out and let it cool completely on wire rack.
  4. Put the rest of the ingredients into a medium bowl and beat with a mixer on low/medium until incorporated.
  5. Pour over the crust and bake 20 minutes. DO NOT OVERBAKE! Cut into 16 small squares, or 9 large squares.
 
Notes
I did add extra lemon and a little bit of thickener to these bars. Be very, very careful not to over-bake the filling and do take the time to cool the crust before baking again with the filling. Also, dust with powdered sugar just serving. You can cut these into 9 large bars, or into 16 small squares.[br][br]The combination of juice and zest makes this recipe balanced with tart and sweet.

 

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One comment

[…]    Cranberry Chocolate Tart / Pumpkin Chocolate Cheesecake / Raw Almond Butter Cookies / Joy The Baker’s Man-Bait Apple Crisp via Forbidden Rice Blog  / Mom’s Classic Lemon Bars […]

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