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.
Look at my puny little lemon next to the Texan behemoths.
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!
Lemony goodness.
Meyer Lemon Bars (with Graham Cracker Crust)
For crust:
3 c. graham crackers, crumbled
10 T. butter, melted
1/3 c. sugar
½ t. fine sea saltFor filling:
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.
Enjoy!
Check out my other Meyer lemon recipes:
Meyer Lemon Pound Cake with Coconut Oil
wow I want one of those lemon bars!! So moist, almost gooey, and delicious!
Seriously better the second day. After that, you have to fight to find one.
I.WANT.ONE.NOW!
I just love lemon bars. Lemons just don’t grow up here in Michigan.
best… mae at maefood.blogspot.com
We definitely have to baby ours and make sure it is not out in 40 degree weather or below.
Beautiful! Baby Girl is headed to the casa on Chestnut Lane later this week and I’m going to ask her to pull from my Meyer Lemon tree. I’ve gotta make this!
You gotta get her to pick them for you.
Mmmmmmmmmmmmm………….these look incredible! I love Meyer lemons and am always looking for something good to make – this time, it will be lemon bars!
Kelli, I hope you try them. Hope you can find some too. I sometimes see them in the grocery store.
They are here at Crest – probably closer to January but that’s okay – I can wait!!
These sound wonderful. I’m always a sucker for lemon bars and Meyer lemons would make them even better!
Meyer lemons do have that certain “something,” don’t they?
So very lucky Deb! I wish I was that lucky, but I think it gets way to cold here for any citrus trees to survive. Lemon bars are my favorite!
I just juiced all the remaining lemons yesterday before they went bad. I got a pint jar full of lemon juice for pies and salad dressing this week.
One with my cup of coffee now would be heavenly! Lemon anything beats chocolate any day. If only lemon trees could survive here!
I agree about the chocolate comparison!
Love Meyer lemons! When we lived in Florida, we had a tree. Never tired of them! Anyway, these look great. But I’m a sucker for anything with lemon!
Oooh, Florida. I would have a whole grove in the backyard if I lived there.
I love meyer lemons and i love how you used it in a dessert! Looks delicious!
Thanks. I am struggling whether I should make these again for the Thanksgiving buffet or make a traditionalish lemon pie.
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Your gorgeous pictures remind me how absolutely delicious lemon bars are! And meyer lemon bars – YUM!!@
Thanks for the compliment, M.J.