Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Shortbread Cookie Base
¼Cpowdered sugar
½c1 stick butter, softened
1cflour
Zest of 1 Meyer lemon
¼tspsalt
For the Filling
¾csugar
¼cplus 1 tbsp flour
¼tspsalt
3eggs
½cupMeyer Lemon Juice4-5 lemons
1whole Meyer Lemon
Instructions
Make the Base
Preheat the oven to 350 degrees. Spray a 8” square baking pan with oil and line with parchment paper leaving the ends hanging over.
Put the butter and sugar in the bowl of a stand mixer and mix on high for 3 minutes, stopping once to scrap down the sides.
Add the flour, salt, and lemon zest. Mix it until it comes together. It will make a thick dough.
Drop pieces of the dough into the prepared pan. Wet your hands slightly and press down on the dough until it forms an even layer.
Bake for 20 minutes until the edges are lightly browning.
Make the Filling
Whisk the flour, sugar and salt together in a bowl. In another bowl beat the eggs and lemon juice together.
Cut the whole lemon into small pieces and remove seeds. Put the chopped lemon, rind included, into the bowl of a food processor and pulse for 5-10 seconds until it is well chopped.
Whisk the egg mixture into the sugar mixture until well combined. Stir in the pureed lemon.
When the base is cooked, remove it from the oven and immediately pour the filling over it.
Return the pan to the oven and cook for 20-25 minutes until the center is set.
Use the overhanging pieces of parchment paper to lift the bars out of the pan and cool on a wire rack.
When the bars have cooled, cut them into squares and dust with icing sugar.