These Meyer Lemon Bars are like sunshine on a plate. Classic lemon bars use lemons, but these use the hybrid Meyer lemon, which are even more floral, sweet, and citrusy. Just follow this recipe as written, and these will turn out beautifully. This recipe is lightly adapted from a great cookbook called What's Gaby Cooking.
Preheat the oven to 350 °F (175 °C). Line a 9 by 9-inch (23 by 23-cm) baking dish with a rectangular sheet of parchment paper, overhanging so you can easily lift the cooked bars out of the pan.
In a stand mixer fitted with a paddle, add the room temperature butter, granulated sugar, and powdered sugar and cream on medium speed until smooth and pale yellow, 2 minutes. Add the lemon zest and mix to combine, then add the flour and salt. Mix just until the flour comes together to form a sticky dough. Scrape the dough into the prepared pan and gently even out the crust with your fingers. Bake for 17 to 19 minutes, until faintly golden. Allow to cool slightly before pouring in the filling.
To make the lemon curd:
Whisk the eggs, granulated sugar, lemon zest, and lemon juice in a medium bowl until emulsified. Add the flour and mix to combine.
To assemble and bake:
Pour the lemon curd directly over the shortbread crust. Bake for 30 minutes, until the curd is set and the filling is dry to the touch. Set on a wire rack to cool completely before removing or transfer to the refrigerator. To remove, grab the parchment paper handles and lift the bars out of the pan. Cut into squares and dust with powdered sugar just before serving.
Notes
3 Meyer lemons produce enough zest and juice for this recipe.For room temperature butter, I usually take my butter out of the refrigerator 1 hour before creaming.*This recipe is lightly adapted from the cookbook: What's Gaby Cooking.