So what do you make with Meyer Lemon Curd? Why Meyer Lemon Curd Bars, of course!
My hubby had been bugging me about the curd. What are you going to do with the curd? When are you going to do something with the curd? And, so on.
I had seen recipes with lemon curd bars using a short bread crust and I have a shortbread recipe that I already like so, I paired that with the curd. I loved the results. The hubby still thought the curd was too tart. I don’t really understand since he adds lemon juice to his fish – oh well.
On another note… Has anyone had warmer weather lately? Last week gave us the coldest day yet. Tuesday started at -13 outside my house and -16 at the park and ride. Yes, those are minus signs in front of those numbers. I find that I always feel colder if it’s windy even if the wind chill isn’t as cold as those actual temp numbers above. We’re getting another few inches of snow today but the weather man says it will be getting warmer this coming week, so hopefully there will be some melting.
Meyer Lemon Curd Bars
Yield: 16 bars Cook Time: 17 minutes
- 8 tablespoons (1.5 sticks) unsalted butter, room temperature or softened
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- dash salt
- 1/2 to 3/4 cup Meyer Lemon Curd (about 1/2 the recipe)
- Powdered sugar for dusting
Step 1: In a large bowl, combine the butter and sugar and mix with an electric mixer. Add vanilla to the butter mixture. In another bowl, combine flour and salt. Add flour mixture to the butter mixture. Mix on low until dough begins to form.
Step 2: Line an 8 by 8 inch baking pan with aluminum foil (some of the foil should overlap the rim; you’ll use it to remove the bars) and spray with cooking spray. Transfer the dough into the baking pan and press evenly into the bottom of the pan. Bake in preheated 350 degree oven for 17 to 22 minutes. The shortbread is done when it’s golden brown around the edges and lightly golden in the middle.
Step 3: Remove the pan from the oven and let cool 10 minutes. Use the aluminum foil to lift the bars out of the pan. As the bars cool spread the Meyer Lemon Curd evenly across the shortbread. Let cool completely.
Step 4: Slice into 2 by 2 inch squares. Sprinkle liberally with powdered sugar. Try not to eat them all at once.
Tips: Keeps in a sealed plastic container for a week.
Shortbread adapted from Ina Garten’s The Barefoot Contessa Cookbook recipe on Food Network. A variation of Eli Zabar’s shortbread cookies.