A few weeks ago, The Hubs brought back a care package from his mother to me. In the box were three HUGE Meyer lemons and one grapefruit from some of their trees. They that live in a more tropical climate can be generous that way.
Last weekend because of fear of a frost, we moved all of our patio plants, including the citrus, back into the green house. Before we moved the Meyer lemon tree, I picked off a dozen or so small lemons.
In the course of one week, I had lemons coming out my ears.
Mind you, I am by no means complaining.
What to do with all those lemons?
- Make some Cherry-Lemon Vanilla Margaritas.
- Make some delicious fresh salad dressings (hopefully more about that later).
- Make the obligatory lemon bars.
Don’t get me wrong…I love lemon bars, but I didn’t want to make the traditional crust. An open package of graham crackers (from my pumpkin pie sundaes) crossed my line of sight. There it was…a graham cracker crust lemon bar. Whoopee!
Meyer Lemon Bars (with Graham Cracker Crust)
3 c. graham crackers, crumbled
10 T. butter, melted
1/3 c. sugar
½ t. fine sea salt
6 eggs (at room temperature)
3 c. sugar
2 T. lemon zest
1 c. freshly squeezed Meyer lemon juice
1 c. flour
Powered sugar, for dusting (optional)Preheat oven to 350 degrees.
Make the crust. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
Press crumb mixture firmly into bottom of a 9 x 13” baking dish. . Bake 12-15 minutes. Remove from oven and let cool to at least room temperature.
For the filling, place the eggs, sugar, lemon zest, lemon juice, and flour in a blender or food processor. Blend until smooth. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
Let cool to room temperature.
Cut into squares and dust with powered sugar if desired.
The filling recipe comes from Ina Garten.
This recipe makes a large quantity of bars. They become even more flavorful the day after (if that is even possible).
If you don’t have a mother-in-law sending you Meyer lemons or you don’t have your own tree to pick before impending frosts, you can certainly use regular lemons for this recipe. The MiL’s lemons were so large that I only used one for this recipe.
Check out my other Meyer lemon recipes: