Meyer Lemon Bars

I just got back from a girls weekend in Napa and my friend's Meyer lemon tree was kickin' with fruit. Before I left, I asked if I could harvest some to take back to the city, promptly filled up a bag and headed home to make lemon bars. I'm not a sweets person as I have said a million times on here but, boy, I can always go for anything with citrus of any kind. Lemon bars are easy, tasty and tart. Making them with Meyer lemons makes them even better. Here is a recipe from the sunny, celebrity-clad Hamptons (aka Ina Garten)

Meyer Lemon Bars

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

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• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
  
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Meyer Lemon Bars