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.


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)


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.


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


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


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


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


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!!


Pulse until the lemon is broken up into small pieces.


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


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.


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


Cut the bars and dust with powdered sugar.


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