Little Bites of Sunshine – Meyer Lemon Shortbread Bars

I am a lover of winter, a rare bird;) Most people dread the snow and gray days. Not me – but admittedly there are times when even I long for the sun filled days of summer. Here in Toronto it’s been pretty snow-less. **Sigh** what I wouldn’t give for a snowstorm, a cup of hot chocolate and a wood-burning fire. Days like this have me dreaming of beaches, blue sea and bright food. My first trip ever was to Bermuda. Our great grandmother flew us there…and it was like another world. Three years ago my parents, in keeping with tradition, took my son Simon there. Wow – his reaction was priceless! The sheer unbridled joy and excitement we saw on his little face was worth the flight (which was a bit bumpy to say the least!).

To drive away the winter blahs I am going to dedicate the next few posts to sun filled food. It’s citrus season – so my first recipe was a no brainer. Meyer Lemon Shortbread Bars.

My Momma won a women’s club baking contest back in the 1970’s when she made Lemon Love Notes. A thin and buttery version of the lemon bars you see in bake shops. This recipe is amazing in and of itself and I cannot recommend it enough. But…of course I had to change it. The excitement for me is in the experiment.

Meyer Lemon Shortbread Bars

Ingredients:
(Shortbread Crust)
1 cup softened salted butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour

Directions:
In mixer combine the butter and powdered sugar on medium speed until throughly mixed. Then add the vanilla. Add flour on low speed until just combined.

Press in a 8 x 8 square pan lined with parchment paper. Bake at 325 degrees for approximately 25 minutes or until golden. Be sure to cook the shortbread completely as the cookies will be stodgy if you don’t.

Ingredients (Lemon Topping):
2 large free range eggs plus one yolk
1 cup of sugar
2 Meyer lemons (juiced and zested)
2 tbsp of flour
1/2 tsp of baking powder

Directions:
Remove the shortbread from the oven, and cool. Reduce the oven temperature to 310 degrees. Immediately before you put shortbread back into the over, whisk the together the ingredients for the lemon top and pour over the shortbread. Put the pan back into oven for approximately 25 minutes. The top will get puffy and will just turn golden. Be sure not to over cook as you want the lemon to stay moist. Cool the bars before you cut and serve them. If you like butter you will love these. MMMMMMM