On a recent unexpected trip back to Texas for a family funeral, we made a "find" at our house (that's up for sale!). Despite the horrible drought in the Houston area, our Meyer lemon tree had a HUGE lemon on it. Meyer lemons are so sweet, very floral,
and not very acidic. And they just happen to be my husband's favorite! So we dutifully tucked it into our luggage and I came home and dug out the recipe I had a created a number of years ago for one of his favorite desserts. Since lemon juice freezes well,
when I find lemon on sale, I freeze the juice in 2/3 cup batches just for this recipe! Husband named them Lemon Love Notes years ago! The photo below shows a Meyer lemon on the left with a full size Sunkist orange on the right...Meyer lemons are also HUGE!
Lemon Love Notes
1 1/4 cup unbleached flour, preferably organic
1/2 cup confectioner's sugar
1/2 teaspoon kosher salt
8 Tablespoons unsalted butter, cut into 16 pieces
1 Tablespoon fresh lemon zest
7 egg yolks, plus 2 whole eggs
1 cup granulated sugar
2/3 cup Meyer lemon juice
2 Tablespoons fresh lemon zest
4 Tablespoons unsalted butter, cut into 8 pieces
3 Tablespoons heavy cream
Additional confectioner's sugar for dusting
Preheat oven to 350 degrees. In a food processor, pulse flour, sugar, salt, butter and lemon zest until the mixture resembles cornmeal. Lightly spray a square 8x8 pan with cooking spray, making sure that you get the spray into
the corners. Lightly press the mixture into the pan...use the bottom of a glass or measuring cup to really get the mixture pressed down. Refrigerator for 12-20 minutes to rechill the butter...it will make the crust "crisper." Bake at 350 degrees for 15-20
minutes or until light gold in color. Remove from oven.
While the crust in cooking, mix the egg yolks and whole eggs together in a mixer with the sugar, lemon juice and zest until thick and creamy. Transfer to a medium saucepan and cook over low heat, adding the butter 1/2 piece at
a time. Stir constantly until it thickens and coats the back of a spoon. Remove from the heat and stir in the cream. Pour over the hot crust and return to the oven. Bake 10-15 minutes until just set in the center...don't over cook. The center will still
be slightly moist. Allow to cool completely before cutting. Once completely cool, sift confectioner's sugar over the bars and serve!