meyer lemon - 5. bars

For Edwige.

Lemon Bars, adapted from The Tassajara Bread Book (p.135)

For the shortbread crust:
1 1/4 cups flour
1/4 cup sugar
2/3 cup butter, chilled and cut into 1/2 tbs pieces (I used only 1/2 cup or 1 stick)
+ I added 1 egg yolk and a little bit of water because the dough was too crumbly

For the lemon filling:
2/3 cup sugar (i used only 1/2 cup because the Meyer lemons are sweeter than the regular ones)
2 ts baking powder
1/2 cup fresh lemon juice
2 eggs
zest of 1 lemon

1. Preheat the oven to 325F
2. To prepare the crust work the flour, sugar, and butter together until they form a dough. Press into a 8-inch round or square pan (i used a 8 inch square pan). Bake for 20 minutes
3. Prepare the filling while the shortbread is baking. Whisk together the sugar, baking powder, lemon juice, and eggs along with the zest. Pour this mixture over the baked crust and continue baking another 30 minutes or until slightly browned on top. After it cools, sift a little powdered sugar on top, if you like. Cut into squares.

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