Meyer Lemon Bars

Baking partners challenge for this month is bar cookies. I always wanted to try them and when Swathi asked me to suggest two recipes for this months challenge,I readily agreed. Thanks Swathi for this opportunity. Enjoyed this challenge!
Lemon bar is a very popular bar cookie and lemons are available all year round. This makes a perfect summery treat. Here I used the Meyer lemons, which are sweeter and not as tart as the regular lemons.I always loved sweet and tart lemon curd.This recipe has a basic lemon curd technique with the addition of condensed milk and flour. It is smooth and creamy and sets firm in the oven.Allow it to completely cool down and chill before you slice them. Try this recipe,you will surely love it.

Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle.

Ingredients

Basic short crust recipe

All Purpose flour- 1 1/4 cup

Confectioner's sugar- 2/3 cup

Pinch of salt

Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)

For the filling

Sugar- 3/4 cup
Lemon zest- 1 tbs

Egg-4

Lemon juice-1 cup

Condensed milk- 1/2 cup

(or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)

All purpose flour- 3 tbs

Salt- 1/8 tsp

Yellow food color- 2-3 drops (optional)

Powdered sugar for dusting

To make the crust
Pre heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
Using a food processor,mix flour,sugar and salt.Add pieces of butter and pulse 8-10 times till the mixture resembles course meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds). Scrape dough into prepared pan and pat it into an even layer.Using a fork prick the dough at one inch intervals. Bake the crust for 20 minutes till the edges become golden brown. Allow this to cool in the pan on a wire rack.

To make the filling

Pulse sugar and lemon zest in a processor till it is fragrant.Beat eggs and mix the sugar and whisk till it is pale yellow color. Add the condensed milk,lemon juice, flour and salt.Pour over the baked crust.Bake at 325 degree F for18-20 minutes or until just set and firm to touch. Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.To finish dust the top of each bar with powdered sugar and serve.Store lemon bars tightly warped in room temperature for two days or in the freezer for one week.