Meyer Lemon Bars
May 06, 2019
Edit
Most recipes have you pour a concoction of lemon juice, eggs and sugar over a warm, partially-baked crust. Easy enough - but the problem I find with this method is that the filling never seems to set properly even after the bars are baked and cooled. Try slicing nice even squares and you get sticky and gooey pieces. Not ideal. What I love about this recipe is that the filling is pre-cooked, like a curd, and when baked further in the oven its silky smooth texture holds its shape beautifully.
