meyer lemon curd bars cockaigne

9 Mar

Every spring, Christina takes a trip to California for a treacherous dose of karaoke, wine tasting, and girly shenanigans. Fortunately, “Girls Gone Wineland” has become an annual affair — three years and counting. Rosie invites us to stay in an adorable guest house, near the citrus groves of her family vineyard. After a night of hot tubbing and Kinect-enabled dance competitions, we begin the day picking perfectly yellow Meyer lemons. At home, I pile the fruit basket high with a bounty of at least 2 dozen!

What better way to celebrate these sweet citrus gems than a batch of luscious lemon bars? This recipe is a favorite of mine from Amanda Hesser’s charming biography (and cookbook), Cooking for Mr. Latte, a gift from my friend Bifen. I love the decadent shortbread crust, which brims with tangy and creamy golden goodness.

meyer lemon curd bars cockaigne
for when life gives you lemons

* 2 cups all-purpose flour
* 1/4 cup confectioners’ sugar
* 12 tablespoons cold unsalted butter, cut into small pieces
* 6 large eggs
* 2 1/2 cups sugar (3 cups if using regular lemons)
* grated zest of 2 meyer lemons (1 lemon if using regular lemons)
* 1 cup plus 2 tablespoons fresh lemon juice (about 5 lemons)

Preheat oven to 325-degrees. Sift 1 1/2 cups of the flour with the confectioners sugar into large bowl. Cut in the cubes of butter (I used a food processor) until mixture is the size of small peas. Tip into a 13″x9″ pan, then use your fingers to pat and press into the base and 3/4″ up the sides to prevent leaking. Bake until golden brown, 20 to 30 minutes. Let cool on a rack, reduce oven temperature to 300-degrees.

Whisk together the eggs and sugar in a small bowl. Stir in the lemon zest and juice. Sift remaining flour into the mixture and fold together until smooth. Pour batter into baked crust and put in oven. Bake until top is set, about 35 minutes. Remove pan to rack to cool completely before cutting into 3″x2″ bars. Makes 18 bars.

Advertisements

One Response to “meyer lemon curd bars cockaigne”

  1. rsmacaalay March 9, 2011 at 1:57 am #

    That looks so mouth watering!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: