Meyer Lemon Buttermilk Bars - Williams Sonoma

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!

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.

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

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.