Meyer lemons are beginning to ripen and since my dear friend owns a tree, she graciously shares her bounty with me. If you don’t have access to Meyer Lemons, just use regular lemons (especially Florida ones).
Meyer lemons are a bit less pungent than regular lemons, but yield more juice and generally have thinner skins. Meyer lemons also make wonderful lemonade and are ideal for marinades.
For the crust:
½ pound unsalted butter, at room temperature
½ cup granulated sugar
2 cups of flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups of granulated sugar
3 tablespoons grated Meyer lemon zest* (4-6 lemons) – NOTE: Zest Lemons Before Squeezing
1 cup of lemon juice (Meyer or regular lemons) – 1 cup = 2-3 Meyer Lemons OR 4-6 Regular Lemons
1 cup of flour
Confectioners’ sugar, for dusting
*Note: If using regular lemons use 2 tablespoons of grated lemon zest
Preheat the over to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 X 13 X 2- inch baking sheet, building up a ½ inch edge on all sides. Place in the refrigerator and chill while you are mixing the wet ingredients.
Bake the crust for 20-25 minutes until very lightly browned (check at 20 minutes). Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners’ sugar.
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Recipe adapted from Barefoot Contessa.
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