Meyer Lemon Buttermilk Bars - Williams Sonoma

Tuesday, March 12, 2013

Meyer Lemon Buttermilk Bars
Meyer Lemon Buttermilk Bars

My folks have a great Meyer lemon tree. They are lovely lemons...very fragrant, thin skinned, less tart than regular lemons.

Sometimes, you have a few lemons on the counter and some leftover buttermilk. Solution? These bars!

Lemon Buttermilk Bars collage
This was originally created for regular lemons, but I substituted meyer lemons. It has a simple crust that is pressed into the bottom of a pan.

Meyer Lemon Buttermilk Bars
Topped with some powdered sugar, these are a nice treat. Lemon bars are always a delight 24/7, no?

Meyer Lemon Buttermilk Bars
Daylight savings is back! Although I'm jetlagged for a week (even though I try to get up and go to bed earlier the week before the time change), I love daylight savings. Cidney the Girl Dog loves it too...longer walks, more to see and smell, and a happier Auntie Mary.

Recipe:
Lemon Buttermilk Bars - Williams Sonoma
Found in Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006) and Weeknight Cook (Oxmoor House, 2009)

Crust:
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) sugar
2/3 cup (3 ounces) flour
1/8 tsp. salt

Topping:
2 eggs
2/3 cup (5 ounces) granulated sugar
2 Tablespoons flour
1 Tbs. finely grated lemon zest
1/3 cup fresh lemon juice (I used Meyer lemons)
1/2 cup buttermilk

Confectioners/Powdered sugar for dusting

1. Preheat oven to 350°F. Butter the bottom and sides of an 8-inch square baking pan, or line with parchment paper.
2. In a mixer with paddle attachment, beat together the butter and 1/4 cup granulated sugar on medium speed until creamy. Reduce the speed to low, add 2/3 cup flour and the salt and beat until blended. Spoon the dough into the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15 to 18 minutes.
3. While the crust is baking, make the filling. Beat the eggs and 2/3 cup granulated sugar on medium speed until blended. Add 2 Tbs. flour, the lemon zest, lemon juice and buttermilk and beat until smooth. Pour the filling over the baked crust.
4. Bake until the top of the filling is set and barely browned at the edges, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely. Cut into bars, dust with sifted confectioners’ sugar.
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4 comments:

Elen said... [Reply to comment]

So frech! I like it!

Emma said... [Reply to comment]

These look delicious, I love lemon in cooking its such a lovely flavour and so fresh. This will definitely be making it to my to bake list. Thanks for sharing.

Sue/the view from great island said... [Reply to comment]

I don't think there's a more irresistible dessert on the planet than a lemon bar! I'm actually lusting over all the other lemon treats you have listed on your linkedwithin!

Caren Blair said... [Reply to comment]

I see you've tested a few lemon bar recipes. Which one do you think is the best?!

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