I have fallen in love with Meyer Lemons. My husband last week brought home a bag of them and a bag of tiny Key Limes, another citrus fruit that I love. They both have distinctive and subtle flavors that make them a class above the average lemon or lime. There is also something so appealing about the Meyer Lemon's sunny orange color in a lemon shape and the tiny little size of the Key Lime. First I squeezed and zested some of the Key Limes and made a Key Lime Pie. But then I needed to do something special with the Meyer Lemons. Then I came across this lovely little recipe for Lemon Bars and the idea for the (Meyer) Lemon- (Key) Lime Bar was born. The subtle and yet distinctive flavors of these citrus fruits combine to make it a more sophisticated version of a favorite dessert. I used three Meyer Lemons and three Key Limes. You can just use one or the other for the whole amount of juice and zest, or you can, like the original recipe, use regular lemon juice.
|Kendra's A Little Bite of Sunshine Lemon Bars at Habits for a Happy Home|
2 cups flour
½ c. powdered sugar
1 cup butter, softened
½ tsp. Key Lime zest
1/4 cup fresh squeezed Meyer Lemon juice
1/4 cup fresh squeezed Key Lime juice
zest of one Meyer Lemon
1 2/3 cup sugar
3 tbsp. flour
Preheat oven to 350 degrees. Grease a 9X13 pan. These things will stick like glue to whatever you bake them in, so you can use a well-greased foil or parchment-lined pan to make it easier to get the little jewels out, but the very best thing is a silicone baking pan.
Combine all the crust ingredients in a bowl and blend with a fork until crumbly. Then press that mixture into your pan and bake for 20 minutes, until lightly golden around the edges.
While that is baking, whisk together your filling ingredients until it is smooth and frothy. Once the crust is baked, pour the filling over the hot crust and return to the oven for another 20 minutes. They should be just firm to the touch and not jiggly in the middle.
Cool completely and then dust generously with powdered sugar.