|Nana Wray's Meyer Lemons|
This lemon bar recipe was adapted over many years from three different recipes, including one from my grandmother. These are my family's favorite Christmas Eve treat.
Sharon's Lemon Bars
2 1/4 cups flour
2 sticks (1 cup) chilled unsalted butter, cut into small pieces
1/2 cup Confectioner's sugar
1/2 cup sweetened shredded coconut
2 cups sugar
4 large eggs
1/2 cup fresh Meyer lemon juice
1 teaspoon baking powder
extra Confectioner's sugar
Preheat oven to 350º. Butter a 13"x9"x2" pan.
Combine 2 cups flour, butter, 1/2 cup Confectioner's sugar, and coconut in food processor fit with a metal blade. Process until moist clumps form. Press into bottom of pan. Bake until edges are golden, about 20 minutes.
Meanwhile, whisk together 2 cups sugar, eggs, lemon juice, baking powder and remaining 1/4 cup flour in a large bowl until well blended.
When the crust comes out of the oven, immediately pour lemon/egg mixture over crust and bake until topping is set and light brown, about 25 minutes. Cool in pan on rack.
Cut into squares, dust with extra Confectioner's sugar, and serve.
The lemon bars can be frozen for up to one month, uncut and without the extra Confectioner's sugar. They also make a wonderful hostess gift.