Loving Lemons

My partner came home with a bag of Meyer lemons last week, plopped them down on the kitchen counter and said "So what can you make with 4lbs of lemons?" 

Well, first of all.....EVERYTHING! Lemons are such a staple in our house and are great for a number of culinary creations, as well as some pretty cool cleaning projects.

I decided to something that would make good use of a number of lemons, so I chose to make lemon bars. You can use up to 6 lemons in this recipe! I had never made them before and I'm sure glad I tried my hand at it. They came out delicious! 

Below is Ina Garten's recipe that I used off of the FoodNetwork site to make the bars. Click on the photo to go their website. 

(I will give you one little secret that I added of my own to this recipe. I took 6-7 nice big pieces of candied ginger, diced them really small, then added the ginger to the dough mix with the salt and flour.....it was wonderful!) 



For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
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. 

Optional - Serve with candied lemon slices on top