Message from Maggie:  My mom and dad are coming to visit this weekend.  My mom’s favorite treat is meyer lemon bars so I whipped up a batch in advance of her arrival using Ina Garten’s recipe .

Ingredients:

Crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 meyer lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners’ sugar, for dusting

Directions:

1. Preheat the oven to 350 degrees F.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press it into a 8 by 8 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
6. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
7. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
8. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
9. Let cool to room temperature.
10. Cut into squares and dust with confectioners’ sugar

Allergies:

• This recipe is vegetarian.
• This recipe can be made gluten free by swapping in gluten free flour.

Directions with photos:

1. Preheat the oven to 350 degrees F.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
3. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press it into a 8 by 8 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
6. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
7. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
8. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
9. Let cool to room temperature.
10. Cut into squares and dust with confectioners’ sugar.