Whole Meyer Lemon Bars

My ridiculously shaped Meyer lemon tree fell over yesterday.  The lemons hanging precariously on that lanky branch must have weighed too much and all of a sudden it just tipped right over!  I put the tree upright, picked those lemons, and clipped half of the branch off.  Although it spilled dirt all over the carpet, I was kind of glad I could finally cut back the branch (I didn’t want to trim it before the lemons were ripe).  Now hopefully it will grow in a more civilized manner.  In the mean time, I have four beautiful Meyer lemons ready to be eaten.  This tasty recipe uses a whole lemon, rind and all.

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Crust Ingredients:

1 cup flour

1/4 cup sugar

1/2 tsp salt

1 stick butter, melted

1 tsp vanilla extract

Lemon Filling Ingredients:

1 Meyer lemon

3/4 cup sugar

3 tbs lemon juice

3 eggs, room temperature

1 1/2 tbs corn starch

2 tbs butter, melted

1/2 tsp vanilla extract

1/2 tsp salt

powdered sugar, for dusting

(Adapted from David Lebovitz)

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Prepare an 8×8 baking dish by lining it with tin foil and spraying the foil lightly with Pam.  To make the crust, mix together the flour, sugar, and salt in a bowl.

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Mix in the melted butter and vanilla extract until a soft dough forms.

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Press the dough into the prepared dish covering the bottom evenly.  Bake at 350 for 25 minutes or until golden brown.

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While the crust is baking, prepare the lemon filling.  Cut the Meyer lemon in half and scrape out all of the seeds.

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Then cut the lemon into chunks, searching for more hidden seeds.

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Place the seeds into a food processor or blender, along with the sugar and lemon juice.  This was very exciting because this was the first time I got to use my new processor I got for Christmas!!

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Pulse until the lemon is broken up into small pieces.

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Add in the eggs, corn starch, butter, vanilla extract, and salt.  Blend until almost smooth – a few lemon bits are desired.

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When the crust comes out, drop the oven down to 300.  Pour the lemon filling over the hot crust and pop it back in the oven for 20-25 minutes, until the center stops jiggling and is barely set.

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Let cool completely on a cooling rack.  Once cool, carefully lift the bars out by pulling the tin foil.

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Cut the bars and dust with powdered sugar.

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