Small Batch Meyer Lemon Bars with Shortbread Crust

Easter is a time for all of those bright beautiful Meyer Lemons to hit the shelves. They are less acidic than regular lemons, and they make a smooth flavor in this delicious recipe. My family only has three people, so I had to learn how to make smaller desserts to #eatlessmovemoreprayalot. This recipe was adapted from several online options. It makes about 10 small bars.

Tools:

• Glass 5×9″ dish
• Parchment Paper
• Small Batter Bowl
• Mini Whisk
• Mini Mix N Scraper
• Measuring Spoons
• Measuring Cups

Ingredients:

Shortbread Crust

• 1/2 Cup Unsalted Butter, melted
• 1/4 Cup Granulated Sugar
• 1 tsp Vanilla
• 1/4 tsp Salt
• 1 Cup + 1 TBSP All Purpose Flour, spooned and leveled

Lemon Curd

• 2/3 Cup Granulated Sugar
• 2 TBSP All Purpose Flour
• 2 Large Eggs, room temperature
• 1/3 Cup Fresh Lemon Juice
• Confectioner’s Sugar for dusting

Instructions:

1. Preheat oven to 325 degrees.
2. Line the bottom and sides of the dish with parchment paper
3. Mix the melted butter, sugar, salt, and vanilla in the Small Batter Bowl until combined.
4. Add the flour, mix until combined.
5. Press the crust into the bottom of the lined pan. Bake for 22 min.
6. While the crust is baking, whisk sugar and flour completely. Add the eggs and lemon juice and continue whisking.
7. Pour the filling over the warm crust. Then bake the bars for 22-25 minutes until the center no longer moves when you shake the pan.
8. Once cool, remove from the pan with the corners of the parchment paper.
9. Dust with Confectioners Sugar.

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