Recipe: Meyer lemon bars with almond shortbread crust
A sprinkle of powdered sugar is the final touch for Meyer lemon bars with almond crust. Debbie Arrington
It’s Meyer lemon season and time to celebrate these juicy little marvels. Believed to be a cross between a mandarin and a standard lemon, Meyer lemons tend to be small with smooth skin. Naturally sweet, they’re packed with lemon flavor but no bitterness.
Which makes Meyer lemons ideal for lemony desserts; not as much sugar is needed to balance their acidity.
Here’s a lemon bar variation that makes the most of the Meyer lemon difference. Eureka or other standard lemons may be substituted, but the filling will be tarter and not quite as sublime.
Chopped almonds and almond flour pack the shortbread crust with almond flavor – a nice complement to the Meyer lemon filling. A little bit of all-purpose flour added to the filling helps create a delicate top “crust.” A dusting of powdered sugar is optional.
Because Meyer lemons are small, you’ll need two (maybe three) lemons for this recipe.
Meyer lemon bars with almond shortbread crust
Makes 16 bars
Ingredients:
For crust:
½ cup salted butter, room temperature
½ cup powdered sugar
¾ cup all-purpose flour
¾ cup almond flour
¼ cup almonds, chopped
For filling:
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
¼ cup Meyer lemon juice
1 tablespoon Meyer lemon zest
More powdered sugar for dusting (optional)
Instructions:
Preheat oven to 350 degrees F.
With a mixer, beat butter until fluffy, about 30 seconds. Add ½ cup powdered sugar and mix to combine. Add ¾ cup flour and the almond flour; mix to combine. Fold in chopped almonds.
Line an 8-by 8-by 2-inch deep pan or baking dish with parchment paper. Press the crust mixture into the pan, using the bottom of a glass or spatula.
Bake crust in 350-degree oven until top is light golden brown, about 15 to 20 minutes.
While the crust is baking, prepare the filling. In a medium bowl, beat eggs with mixer until creamy. Add 1 cup sugar, baking powder and remaining flour. Beat to combine. Add lemon juice and zest. Beat to combine; filling will be light and creamy.
When ready, remove crust from oven and cool slightly (1 or 2 minutes). Pour filling over crust and return pan to oven. Bake at 350 degrees for another 20 to 25 minutes or until top is light brown at the edges and a delicate crust has formed.
Remove from oven and cool on rack. Carefully remove from pan by lifting up parchment paper and transferring to a cutting board or large plate. Pull down paper around outer edges. Sift 2 or 3 tablespoons of powdered sugar over top. Cut into 2-by-2-inch bars. Transfer bars to another plate to continue cooling. Serve at room temperature.
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Food in My Back Yard Series
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
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May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
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Feb. 11: When to plant? Consider staggering your transplants
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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.