Meyer Lemon Bars with Poppyseed Crust
I love these special lemons and can't resist specifically using them in desserts!
Ingredients
For the Poppyseed Crust:
- 2 sticks unsalted butter, at room temperature 8 ounces
- ½ cup granulated sugar
- 2 cups all-purpose flour
- Pinch of sea salt
- 2 ½ tablespoons poppyseeds
For the Filling:
- 6 large eggs
- 2 ½ cups granulated sugar
- 1 cup all-purpose flour
- 1 cup Meyer lemon juice
- 2 tablespoons grated Meyer lemon zest
Instructions
- Preheat oven to 350 degrees F.
Make Poppyseed Crust:
- In bowl of standing mixer, cream butter and sugar until light and fluffy. Add flour and salt; mix until just combined. Stir in poppyseeds. With floured hands, press dough into 9x13x2-inch baking pan. Transfer to refrigerator; chill 20 minutes.
- Transfer crust to oven; bake 15 minutes or until very lightly browned.
Make Filling:
- In large bowl, whisk together eggs, sugar, flour, lemon juice and zest. Pour over crust; transfer to oven and bake 30 to 35 minutes or until filling is set.
- Transfer to wire rack; let cool completely before cutting. Dust with powdered sugar for serving.
Calories: 293kcal, Carbohydrates: 46g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 73mg, Sodium: 21mg, Potassium: 63mg, Fiber: 1g, Sugar: 30g, Vitamin A: 355IU, Vitamin C: 6mg, Calcium: 31mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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