Tom Burrows
Version 1.0
Meyer lemons are less acid than "true" lemons, have a more subtle flavor and the rinds are edible. This recipe therefore differs from the regular lemon bar recipe in several ways.
15 Tbsp. melted butter (i.e., 1 Tbsp. less than 1 cup) 1/2 cup powdered sugar 2 cups all-purpose flour
Mix well and pat out in a 13x9x2 inch ungreased pan lined with non-stick aluminum foil.
The filling will swell up somewhat during baking; so don't use a pan that's too shallow. (It settles back down after cooling.)
Bake at 325 degrees for 20 minutes, one level higher in the oven than the middle.
4 eggs 1-1/4 cups sugar 1 tsp. salt 12-14 oz. Meyer lemons (approx. 6 of these) 4 Tbsp. all-purpose flour
Trim the ends off the Meyer lemons, slice and remove all seeds. Put them (including rinds) in a food processor and liquify. Add sugar and let dissolve, pulsing occasionally to keep it mixed. Add remaining ingredients and blend well.
When the crust is done, immediately pour the topping onto it. Bake for about an additional 25 minutes. It shouldn't get too browned.
After cooling, remove the whole thing from the pan, place on a cutting board and slice into bars.
Some lemon bar recipes (including an earlier version of this one) call for leavening. After considerable experience and experimentation I have decided that this (possibly aggravated by high altitude) is a frequent cause of failure. It foams up while baking; and the surface of this foam burns and carmelizes before the filling has fully cooked. Parts of the filling may end up stiff and tarry while the rest remains semi-liquid.
Using exotic flours in the crust that have any flavor of their own (whole wheat, spelt, etc.) will compete with the subtle flavor of the Meyer lemons and is therefore not recommended.
If using regular lemons, use the regular Lemon Bars recipe. The techniques are different as well as the amounts.