Meyer's Whole Lemon Bars

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Meyer's Whole Lemon Bars ~ It seems almost magical to turn a single juicy Meyer lemon into this tart and tart dessert. Magical or not, I think I've found the best lemon bar recipe!

Whole Meyer Lemon Bars are the perfect winter dessert

We could all use a little ray of sunshine in the middle of winter, right? These lemon bars will do the trick for sure. And anyway, now is the best time to make lemon bars because citrus does it best in winter. I use the extra sweet Meyer lemon for these bars. Look for them next to the normal lemons in your supermarket, they are a little more expensive, but they are worth it.

What makes these lemon bars different from any other you've tried?

  • Well, on the one hand, they are made with Meyer lemons, the hybrid citrus fruits that originally came to us from China. It is sweeter and the flavor has a touch of orange. It makes these bars so special.
  • And speaking of Meyer lemons, we use a WHOLE lemon in this recipe, the only thing missing is the seeds.
  • When you use a whole lemon you get the whole lemon experience, with no restrictions.

Compared to normal lemons, Meyer lemons are:

  • less
  • thinner, less bitter skin (which makes them perfect for using whole)
  • juicier
  • sweeter with a more floral flavor
  • less acid and acid
  • most fragrant
  • more "lemon"

Meyer lemons give these bars a sweeter flavor than regular lemon bars, making them slightly less puckered. But the tradeoff is that you get a stronger, more complex lemon flavor, which I love. These delicious bars are like biting into a sweet lemon!

Baking with whole citrus is a blast!

I love baking with whole citrus, have you tried my Whole wheat mandarin cake without flour or my Meyer whole flour cake without flour? They are made like these bars, with all the fruit, meat, peel and everything. Seeds, of course, are the only thing you don't get used to. Talk about zero waste!

How to decorate your lemon bars

I like to decorate the top of my bars with thin lemon slices, but I always clean them first with paper towels, so that the juice does not seep into the bars. Still, I like to add the slices shortly before serving because the lemon juice will eventually release a bit.

I know you will love these 🙂 My mouth watering when writing about them …

More lemon treats to try ~

Meyer's Whole Lemon Bars

Meyer Whole Lemon Bars ~ This is the best lemon bar recipe made from a single whole lemon, Meyer. This will be your new favorite dessert!

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Course dessert

American kitchen

Preparation time: 15 minutes

Cooking time: 37 minutes

Makes 9 servings

Cortex

  • peeled zest of a Meyer lemon. Peel with a sharp vegetable peeler and take only the yellow part, with little or no white part, which is bitter.
  • 1/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cold unsalted butter, cut into pieces

filling

  • 1 whole Meyer lemon, about 4-6 ounces
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tablespoons cornstarch
  • pinch of sea salt
  • Preheat oven to 350F of grease and line 9 × 9-inch skillet with parchment paper or aluminum foil.

  • Make the crust first. Put the zest and sugar in a food processor and process until the two are well combined and the zest is completely incorporated into the sugar. You will still see small specks of enthusiasm, but not large pieces. Keep processing until you reach that stage.

  • Add flour and cold butter to bowl and pulse / process until mixture is moist, crumbled and Almost, but not quite, it comes together in a bundle.

  • Sprinkle the crust mixture on the prepared baking sheet and pat it firmly and evenly. You should have a layer of uniform thickness. Bake for about 17 minutes.

  • Meanwhile make your fill. Slice your lemon and remove the seeds. Tip: do this over a bowl so you don't lose any juice. Put the lemon in a high-speed blender like Vitamix. (You can use a food processor if you don't have one.)

  • Add the sugar to the lemon and puree until smooth. Scrape down the sides of the bowl if necessary to get a smooth puree. Add the eggs, cornstarch, and salt, and purée briefly until well combined.

  • This is optional, but I pour the filler mixture through a fine mesh filter to remove any lumps or bubbles. Pour the filling over the hot crust immediately after it comes out of the oven.

  • Put the lemon bars back in the oven and bake for another 20 minutes, or until firm and start to turn golden. Do not over bake.

  • Let the bars cool completely on a wire rack, then put them in the refrigerator to cool. When cool, remove the bars with the parchment paper ‘handles’ and cut them into squares. Sprinkle with powdered sugar if desired, just before serving.

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