Meyer Lemon Bars

Meyer Lemon Bars
Big Sur Bakery

Ingredients:

For The Dough:

1 cup unsalted butter

1/2 cup pine nuts

2 3/4 cup all-purpose flour

1/3 cup plus 2 tablespoons sugar

1/2 cup yellow cornmeal

1 teaspoon kosher salt

Grated zest of 2 meyer lemons

2 egg yolks

2 tablespoons heavy cream

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For The Meyer Lemon Filling:

3 1/4 cups sugar

1/2 cup all-purpose flour

Grated zest of 3 Meyer lemons

1/2 cup heavy cream

8 whole eggs

5 egg yolks

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Powdered Sugar for sprinkling

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Directions:

To make the dough, first cut the butter into cubes, spread them on a plate and freeze them for 30 minutes.

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Meanwhile adjust the oven rack to the middle position and preheat the oven to 350^F.

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Scatter the pine nuts on a cookie sheet and toaast them in the oven until they ar light brown , about 7 minutes.  Let them cool completely.

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Pulse the flour, sugar, cornmeal, pine nuts, salt, and lemon zest in a food processor until the pine nuts have broken into smaller pieces.  Add the frozen butter and pulse until the mixture resembles a course cornmeal.  Transfer it to a mixing bowl and make a well in the center.  Whisk the yolks and cream together in a separate bowl and pour the mixture into the well.  Knead with your hands until the ingredients are fully combined and the dough is uniform and smooth.  Flatten it into a disk, wrap it in plastic wrap.  Refrigerate for 3 hours.

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Roll the chilled dough between two pieces of parchment into a 15 x 17 inch rectangle, 1/4 inch thick.  Drape the dough inside a 9 x 13 inch baking dish, working it into the corners and up the sides of the dish.  Trim off the excess dough with a paring knife, refrigerate the dish for 30 minutes.

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