Eureka Lemon and Meyer lemon
Meyer lemon (a cross between Mandarin Orange and Eureka Lemon)
CANDIED MEYER LEMON SLICES:
1 C sugar
1 C sugar
2 large lemon thinly sliced *
1 Cup water
In a heavy sauce pan, combine the sugar with 1 cup water.
Bring to a boil to dissolve the sugar.
Add the lemon slices.
Cover and cook over medium heat for 30 minutes.
Remove from the heat and let the lemon slices cool in the syrup.
Let dry for hours or bake at 200 degrees F just to dry up the syrup.
Syrup can be used for lemonade or for your tea.
* 3 lemon if you’re using meyer lemons.
Lemon slices in syrup
Dry candied slices
Or bake at 200 degrees F for few minutes just until it starts to dry out.
Garnish lemon bars w/ the candied lemon slices
Place bars on cupcake liners for easy pick up and not make a mess.
Meyer Lemon Bars
Crust:
½ C unsalted butter (1 stick)
¼ C confectioners sugar
1 C all purpose flour
1/8 teaspoon salt
Lemon Filling:
2 large eggs
¾ C sugar *
1/3 cup lemon juice *
1 T grated lemon zest
2 T all purpose flour
Confectioners sugar
To make the crust:
Cream butter and sugar in a mixing bowl.
Mix in the flour and salt until the mixture looks like pebbles.
Press it down into a greased 8 inch square baking pan.
Bake in a preheated 350 degrees F oven until golden brown, about 18 minutes.
To make the filling:
Beat the eggs and sugar until smooth.
Mix in the lemon zest and juice.
Mix in the flour.Pour the mixture onto the crust.
Bake in a preheated 350 degrees F oven until set, about 20 minutes.
Cool completely before serving.
Dust with confectioners sugar.
Garnish w/ the candied meyer lemon slices.
* Adjust the measurements depending on what kind of lemon you’ll be using. For this recipe I used meyer lemon. If you use eureka lemons (the kind of lemon we see at the store) make the sugar 1 cup and lessen the juice because these are tart and sour compared to meyer lemon w/c are sweet and less tart.
THANKS TO KEVIN FOR THE INSPIRATION. http://closetcooking.blogspot.com/2009/03/meyer-lemon-bars.html
