Meyer Lemon Almond Bars

2014-02-02 10.25.01

Meyer Lemon Almond Bars

I have been painstakingly nurturing a Meyer lemon tree for years now.    It has survived being moved back and forth from the greenhouse to the patio, a couple of tremendous windstorms (one even turning it over and breaking the large clay pot it was in), leaf drop and curl, and my brown thumb.

I was so frustrated because we would always get lots of blossoms but the small fruits that would form would drop off.  We finally asked a friendly nursery owner what to do and she suggested that we spray the blossoms with a natural fungicide.    It worked and I recently harvested twenty lemons off the tree.

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That’s the good news.   Now for the bad news.

I think that the greenhouse got too cold and I may have killed my tree.   I know that my in-laws in Houston have kept their Meyer lemon tree alive on the back fence and it has seen a few cold spells.  I am hopeful mine will leaf out again soon.  Please send good thoughts my forlorn tree’s way.

I need to use my small harvest of lemons up quick so I tried my hand at converting a UK recipe for lemon drizzle cake.   Apparently there is no even way to convert grams and milliliters to cups and ounces.   I gave it a shot but this was the results.

2014-02-01 14.18.08

An ooey gooey fallen mess.

But, I didn’t think I could screw up lemon bars.

I found a basic recipe in an old cookbook and amped it up a bit by adding almonds.

Meyer Lemon Almond Bars
based on Lemon Bars from Cornsilk

For crust:
1/2 c. chilled butter cut into cubes
1/4 c. sugar
1 c. all-purpose flour
1/4 c. sliced almonds

For filling:
2 farm fresh eggs
3/4 c. sugar
2 T. fresh Meyer lemon juice
2 T. all-purpose flour
1/2 t. baking powder
1/4 c. sliced almonds

1/4 c. powdered sugar (optional but highly recommended)

Preheat oven to 350 degrees F.   Make the crust.  In the bowl of a stand mixer with the whisk attachment, blend butter, sugar, and flour until resembling a corn-meal like consistency.   Add almonds and mix slightly.  2014-02-01 13.58.44

Prepare an 8×8 inch pan with cooking spray.   Press in crust mixture.   Bake for 15 minutes or until lightly browned.

Clean bowl and whisk attachment.   Make filling.   Add eggs and beat for about one minute.   Add sugar, lemon juice, flour and baking powder.   Beat until incorporated.  Pour filling mixture over the pre-baked crust.   Carefully sprinkle almonds over filling.  Return to oven and bake for 20-25 minutes.

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Remove from oven and sprinkle with powdered sugar while still warm.   Allow to cool and cut and serve.

Note:   If using regular lemons, you may want to increase the sugar amount in the filling to 1 cup.   Meyer lemons are a bit sweeter.

These turned out much better than my lemon drizzle cake.

2014-02-02 10.27.19

 Now seriously, please take a moment and think good thoughts for my lemon tree.


If you’re snowed in this week, you might check out my Foodie Reads and What I’m Reading Now and Food in Film which were all recently updated on my last snow day.

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My Favorite Reads

Eat, Pray, Love
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Dress Your Family in Corduroy and Denim
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My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
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The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
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