Meyer lemon bars are just what your winter needs! Full of sunny citrus, this easy dessert strikes a perfect balance between tart and sweet.
A rich, sharp Meyer lemon curd sits atop a thick shortbread base flavored with Meyer lemon zest; after a nap in the refrigerator, these set up into the best sweet treats! The edges get a little caramelized from a little butter leakage while baking (a good thing here), and let’s be honest…they’re the best part! This lemon curd recipe is unique because extra-virgin olive oil is subbed for some of the butter in a traditional lemon curd. Pick something delicate and fruity with just a little peppery bite that plays well in a dessert; I always use Enzo Delicate Extra-Virgin Olive Oil because it blends perfectly with the sweet and doesn’t overpower the curd, like a robust, peppery olive oil would. Because of the olive oil, the curd will set a little softer than usual, so just make sure to keep these chilled until right before serving!
I’m so obsessed with Meyer lemons and I take it really hard when they disappear from the stores right around when spring rolls in. One time, I was so desperate for Meyer lemons that I almost paid the out-of-season, Whole Foods price of $4.99…FOR ONE LEMON. Luckily, I wisened up at the register and decided that it was not worth it. (In my defense, I seriously couldn’t believe that was the price for one and took it up to the counter just in case the sign was wrong.)
A sprinkle of flaky sea salt offsets some of the sweetness and sets these bars further apart from traditional lemon bars. Let’s think of these as fancy lemon bars, elevated to version 2.0. Side note: have you guys heard of Fiori di Sicilia? It’s this magical extract that tastes like a combination of vanilla and citrus-it just amps up the flavor of any citrusy baked good. I buy King Arthur Flour’s version and it is delicious…but a little pricey. Luckily, a little goes a long way and it will last awhile. I highly recommend purchasing a bottle to experiment with!
It’s unbearably cold here, with wind chills deep in the negatives expected this week. Is winter over yet??? But in all reality, I’m not ready to say goodbye to Meyer lemons and blood oranges so winter can stay for a bit longer. Let’s just make these lemon bars, this Meyer lemon chicken, these blueberry-Meyer lemon scones and/or this blood orange coffee cake to soak it all in!
[tasty-recipe id=”34693″]
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