WHOLE MEYER LEMON BARS
WHOLE MEYER LEMON BARS
Ingredients
For the crust1 cup flour¼ cup sugar½ cup melted butter1 tsp vanillaFor the filling1 meyer lemon, seeds taken out. A regular lemon can be used.1 cup sugar3 tbsp lemon juice. Fresh or bottled3 eggs1½ tbsp cornstarch3 tbsp melted butterPowdered sugar for serving Directions
Preheat the oven to 350 degrees. Line an 8 inch baking pan with foil.In a food processor combine the crust ingredients and press into the foil lined baking pan.Bake for 20 minutes.Meanwhile in the same food processor bowl combine the lemon and sugar. Run the processor on high until the lemon is completely broken up. Check one last time for a stray seed.Add the lemon juice, eggs, cornstarch and butter and pulse until smooth.Lower the oven temperature to 300.Pour the filling over the crust and continue baking for 25 minutes.Let the bars cool and refrigerate at least 4 hours before serving.
For the crust
1 cup flour
¼ cup sugar
½ cup melted butter
1 tsp vanilla
For the filling
1 meyer lemon, seeds taken out. A regular lemon can be used.
1 cup sugar
3 tbsp lemon juice. Fresh or bottled
3 eggs
1½ tbsp cornstarch
3 tbsp melted butter
Powdered sugar for serving
Directions
Preheat the oven to 350 degrees. Line an 8 inch baking pan with foil.In a food processor combine the crust ingredients and press into the foil lined baking pan.Bake for 20 minutes.Meanwhile in the same food processor bowl combine the lemon and sugar. Run the processor on high until the lemon is completely broken up. Check one last time for a stray seed.Add the lemon juice, eggs, cornstarch and butter and pulse until smooth.Lower the oven temperature to 300.Pour the filling over the crust and continue baking for 25 minutes.Let the bars cool and refrigerate at least 4 hours before serving.
Preheat the oven to 350 degrees. Line an 8 inch baking pan with foil.
In a food processor combine the crust ingredients and press into the foil lined baking pan.
Bake for 20 minutes.
Meanwhile in the same food processor bowl combine the lemon and sugar. Run the processor on high until the lemon is completely broken up. Check one last time for a stray seed.
Add the lemon juice, eggs, cornstarch and butter and pulse until smooth.
Lower the oven temperature to 300.
Pour the filling over the crust and continue baking for 25 minutes.
Let the bars cool and refrigerate at least 4 hours before serving.
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