zest peeled from one Meyer lemon. Peel with a sharp vegetable peeler and take only the yellow part, with little to none of the white part, which is bitter.
1 1/2cupsall purpose flour
3/4cupcold unsalted butter, cut in pieces
1whole Meyer lemon, about 4-6 ounces
pinch of sea salt
Preheat oven to 350F Grease and line a 9x9 inch pan with parchment paper or foil.
First make the crust. Put the zest and sugar into a food processor and process until the two are well combined and the zest has completely incorporated into the sugar. You will still see tiny specks of zest, but no big pieces. Keep processing until you get to that stage.
Add the flour, and cold butter to the bowl and pulse/process until the mixture is moist, crumbley, and almost, but not quite, comes together into a lump.
Sprinkle the crust mixture into your prepared baking pan and pat down firmly and evenly. You should have a layer of even thickenss. Bake for about 17 minutes.
Meanwhile make your filling. Slice your lemon and remove any seeds. Tip: do this over a bowl so you don't lose any juice. Put the lemon into 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 container if necessary to get a smooth puree. Add in the eggs, cornstarch, and salt, and puree briefly until well combined.
This is optional but I pour the filling mixture through a fine mesh strainer to remove any lumps or bubbles. Pour the filling onto the hot crust immediately after it comes out of the oven.
Put the lemon bars back into the oven and bake for another 20 minutes, or until firm and just starting to take on some golden color. Don't over bake.
Let the bars cool completely on a rack, then pop them into the fridge to chill. When cold, remove the bars using the parchment paper 'handles', and slice into squares. Dust with powdered sugar if you like, just before serving.
https://theviewfromgreatisland.com/whole-meyer-lemon-bars-recipe/ February 3, 2020