Since planting our little dwarf Meyer Lemon Tree in 2006, we’ve had the most amazing lemons come from this tree! It turns out it’s an overbearing tree and when we’re picking the most enormous lemons you’ll ever see, we have small, green lemons already forming as well as blooms coming in behind them!
Here’s the recipe for the bars we made:
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 2 lemons, juiced
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Just for fun, here’s an article from 2008 in the LA Times with 100 things to do with Meyer Lemons!