We’ve been on a bit of a Meyer Lemon kick lately. First we had the Meyer Lemon Margaritas and now we’re inundating everyone with a Meyer lemon bar recipe.
“What the hell?” you may ask. ”Are these bastards just out to torture the population still stuck in the snow?”
We can be a bit bratty, but the main reason behind all of the Meyer lemon recipes is that our tree is laden and we’ve let the fruit sit to the point where they are all starting to drop. As if that weren’t enough, we recently went to one of our favorite nurseries to pick up another citrus addition for the garden (another Moro blood orange) and there just happened to be a bunch of Meyer lemon trees heavy with fruit next to the blood oranges.
making meyer lemon curd
One from this tree, another from that tree, and soon our messenger bag was nestled with more golden culinary eggs to add to our heathy overabundance at home. Hey, doesn’t every $80 tree come with a handful of fruit of your choice?
We quickly paid for our blood orange tree and scampered to the truck with our ill-gotten goods. Score for team WORC. Now we needed to start cranking out some Meyer lemon recipes. It would be sacrilege to let any of this precious fruit go to waste. We do have morals, ya know.
Meyer lemon bars are one of our favorite uses for these delectable gems. We prefer to blind bake the crust then fill it with the still warm curd. A lot of times we will make this recipe with a shortbread crust or graham cracker crust (either crusts are excellent options), however this time we wanted to try this crust that was adapted from The Barefoot Contessa.
The end results are quite good. It is a nice crust to add to our repertoire and the curd is fantastic as always. You can use the curd to fill pies, serve in a glass with whipped cream, top some ice cream or whatever other uses your imagination can dream up. If you want to save the curd for another use, put it in a seal-able container the lay a piece of wax paper on top to help prevent a skin from forming.
Yield: 12 bars
Total Time: 4 hours
The crust is an adaptation from The Barefoot Contessa. The curd is an adaptation from Martha Stewart’s Baking Handbook. You can make it will regular Eureka lemons as well, but it is by far the best with the meyer lemons. It’s still has a tartness, but it is also perfectly sweet, bright, and wonderfully lemony. Plus the curd isn't as acidic with the Meyer Lemons which softens the tang.
Butter an 8x12 baking dish. Preheat oven to 350°F.