Meyer Lemon Bars
A few weeks ago I attended a “Dinner for 12 Strangers,” a UCLA alumni tradition. It’s exactly what it sounds like; alum in various cities host a dinner at their house for 12 strangers, all of whom share UCLA as their alma mater. It’s always an amazing experience and a way to meet and network with highly motivated and interesting individuals. This was a special one for me because it was my first on the East Coast, and the group very much enjoyed reminiscing about Westwood and discussing how much we miss SoCal weather and Korean Barbeque. Turns out I am not alone in my #eastcoaststruggles.
Our Dinner for 12 Strangers was potluck-style, and I volunteered to bring a dessert (of course). I wanted to make something seasonal, but I find winter a little hard for seasonal desserts since fruit is fairly limited. I settled on Meyer lemons as my main ingredient and went with a classic lemon bar. One of my main deciding factors was that I needed something easily transportable taking public transportation all the way to the UWS; these worked out well in that regard.
I had actually never made lemon bars before, but I pretty much love everything lemon-flavored so there’s no going wrong here. They turned out fabulous and I received quite a few compliments at my D-12 dinner.
Meyer Lemon Bars (recipe from Treats)
1 1/4 Cups all-purpose flour
1/2 Cup powdered sugar, plus more to sprinkle on the finished bars
A pinch of salt
8 Tbsp unsalted butter, still cool and cut into 8 pieces
7 large egg yolks
2 large eggs
1 Cup + 2 Tbsp sugar
2/3 Cup meyer lemon juice (from about 4-5 medium lemons)
Finely grated zest from the lemons
1/2 Tsp salt
4 Tbsp unsalted butter, cut in to 4 pieces