we have been getting meyer lemons in our CSA drop off and I wasnt quite sure what to do with them. I first thought about making lemon curd…. but I wasnt quite sure if we would put it to use.
then I found this recipe on Kitchen Runway and decided that they would be a much better option. It turned out delicious! Its not too tart and not too sweet. Its the perfect balance of lemon to sugar and the crust is crumbly, buttery, and delicious.
if you find yourself with 4-6 meyer lemons I highly recommend trying out this yummy treat.
1 C butter, at room temperature
½ c sugar
2 c flour
1/8 tsp salt
1 tsp meyer lemon zest
6 large eggs, at room temperature
3 c sugar
2 Tbs grated meyer lemon zest (about 4 to 6 lemons)
1 c freshly squeezed Meyer lemon juice (about 4 to lemons)
1 c all-purpose flour
powder sugar for dusting
Preheat oven to 350º F.
Prepare the crust: Cream butter and sugar until light in color in a electric mixer fitted with the paddle attachment. Add the lemon zest and mix. Combine the flour and salt. Turn the mixer to low and gradually add the flour mixture to the butter mixture. Mix until just combined, do not over mix. Pour mixture in buttered 9×13 pan. With floured hands, pack the dough to bottom of pan to form a crust. Chill the dough for about 15 to 20 mins.
Bake the crust for about 15 to 20 mins, until the crust is just slightly browned.
Cool on a wire rack.
Filling: Whisk eggs, sugar, Meyer lemon zest, Meyer lemon juice and flour until combined. Pour filling over crust and bake for about 30 to 35 mins, until the filling is set. Cool on wire rack. Dust with powder sugar and serve.