There is never a shortage of lemons at our house due to the generosity of our neighbors Peter and Chris, who over the years have supplied us with their bounty of fresh, home grown Meyer lemons. I have used the juice of these lemons in soups, salad dressings, cakes, cookies, lemonade and an occasional Lemon Drop martini!
Meyer lemons are naturally sweeter than regular lemons (which are more acidic) so I prefer to use these for this recipe. Meyer lemons are seasonal and not found in many markets so any store bought lemons will do. Just make sure to always firmly roll the lemons to release the juices, so nothing goes to waste!
These lemon bars are a perfect combination of a buttery shortbread crust and a zesty lemon filling. The ratio of crust to lemon filling is perfect.
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Thank you Kitty for your help in measuring, sifting, zesting, squeezing, mixing, cleaning, and photographing!
Stir the flour, sugar and salt in a large bowl.
Bring lemon bars to room temperature before cutting into squares. I like to use a pastry scraper instead of a knife to cut through the bars.
The bars can be made up to 4 days in advance. To keep them fresh, keep them tightly covered in the refrigerator. I guarantee they won't last 4 days!