Meyer Lemon Bars

Meyer Lemon Bars
Adapted from Food Network Magazine, March 2010 Issue

Crust:
3/4 cup unsalted butter, cold and diced
2 cups all purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/4 tsp salt

Filling:
4 large eggs
2 egg yolks
2 cups sugar
1/3 cup all purpose flour, sifted
Zest of 1 Meyer lemon
1 cup Meyer lemon juice (about 5 lemons)
Powdered sugar to sprinkle on top

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray and line with foil, leaving an overhang on each side of 2-3 inches. Spray foil lightly with nonstick spray.

In a food processor, add sugar and pulse 4-5 times. Add brown sugar, flour, salt and butter and pulse until the dough begins to come together. It will be crumbly and dry. Spread into prepared pan and press into an even layer. Bake approximately 25 minutes until golden brown. Reduce heat to 300 degrees.

While the crust cooks, beat eggs and yolks in a mixing bowl. Whisk in sugar and flour until smooth. Add lemon zest and slowly whisk in lemon juice. When crust is baked, remove from oven and pour filling over hot crust and return to oven. Bake until filling is just set, about 30 minutes.

Cool in the pan approximately 30 minutes and then refrigerate in pan at least 2 hours. Use foil to remove bars from the pan and sprinkle with powdered sugar. Cut into 24 bars. Keep extras refrigerated.

*From http://www.homemadebyholman.com/