Ok, I am beginning to think that I just don’t like Meyer lemons. I was uninspired by a pots de creme recipe last week so I needed to take another shot by making some lemon bars. And again, they were quite good – sweet and light. But I found myself longing for the tang of Eureka lemons. I like my citrus desserts to be sharp and sour.
For example, I love key lime pie. Key limes produce really tart juice and a slice of that pie is wonderful with a scoop of whipped cream on top. And now I’m going to give you my recipe for key lime pie. Really, it’s a pretty standard recipe that’s available all over the internet. It’s so easy that it needs three sentences. Mix one can of sweetened condensed milk, 4 egg yolks, and 1/2 cup key lime juice until incorporated. Pour into a graham cracker crust and bake at 350°F until set, about 20 minutes. Chill in the refrigerator for several hours and serve with whipped cream. So easy! And so delicious!
But back to the bars. I liked them, but I didn’t think there was anything special there. I would eat them again, but I wouldn’t take the time and energy to make them again. Look out for recipes in the future where I use regular old Eureka lemons for that mouth-watering pucker.
adapted from Simply Recipes
Meyer Lemon Bars
makes 9 bars
1/2 cup of butter, melted
3/4 cup packed dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
8 ounces mascarpone cheese
2 tablespoons Meyer lemon juice
2 1/2 teaspoons Meyer lemon zest
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup all-purpose flour
- Preheat the oven to 350°F. Lightly butter and flour an 8×8 baking dish.
- Whisk together the sugar and melted butter until sugar clumps disappear. Whisk in the egg, vanilla, lemon juice, zest, and mascarpone and mix until smooth.
- Sift in the flour, baking soda, baking powder, and salt and mix until just incorporated.
- Pour into the pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool on a wire rack. Cut into squares and serve.
Meyer lemons — the mild, slighty sweet, not very tangy citrus that I was not that impressed by.
I made sure everything was mise en place and that I didn’t eat all the mascarpone straight from the tub before adding it to the blondies.
Again, they weren’t bad, they just weren’t what I expect or crave from a lemon dessert.
But they were definitely pretty. You can even see the bits of lemon zest in the bar. I bet these would be delicious with some vanilla ice cream!