Here is where I would love to wax poetic about the intriguing Meyer lemon, and how I picked up a luscious-looking bunch of them at my neighborhood farmer’s market on a particularly crispy, sunny winter day … or maybe I plucked them off of a ripe old tree in a sunny corner of my sweet old Aunt’s backyard as she smiled at me, sipping tea as she rocked on the back porch.
But the reality is, I, well, picked up a box of ‘em at Costco. It was last Wednesday, and after our 12-day-old’s pediatrician appointment, I talked my guy into stopping at Costco and sitting in the backseat with the bambino while I ran in for 10 very quick minutes. After being shut in for weeks, it was nice to feel normal (and yes, Costco is my “normal”), picking up a few must-haves. And, of course, browse (quickly) for a few wants. One of the wants ended up being Meyer lemons.
Not a terribly romantic scene, but the big bunch of yellow-orange orbs brightened up my day nonetheless.
Meyer lemons are sort of an orange-y version of a lemon – and are likely, actually, a cross between a lemon and a mandarin orange. They’re absolutely delicious and even slightly special in place of regular lemons in, say, lemon vinaigrette and lemon curd.
And they’re ridiculously perfect in these rich, moist, gooey cake bars.
Meyer Lemon Cake Bars are, consistency-wise, a cross between a brownie and snack cake. They’re dense with a large crumb, super-moist, buttery, rich, and the perfect balance of lemony-sweet. The tangy glaze is the cherry on top.
So go to your local farmer’s market, your Auntie’s place in Santa Barbara or, you know, hit up your neighborhood Costco. Just get some Meyer lemons in your hot little hands. Then make some of these.
- 1 cup (2 sticks) unsalted butter (room temperature)
- 1½ cup sugar
- 4 eggs
- 1 tablespoon Meyer lemon juice
- 2 teaspoons Meyer lemon zest (about one medium lemon)
- 1½ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons fresh Meyer lemon juice
- 2 teaspoons Meyer lemon zest (another medium lemon)
- Preheat oven to 350 degrees Fahrenheit. Butter a 9″ x 9″ baking pan and set aside.
- In a large mixing bowl or in the bowl of a stand mixer affixed with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about two minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the the lemon juice and lemon zest and beat on low just until combined.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- Pour the flour mixture into the butter/sugar/lemon mixture and mix together until blended.
- Spread mixture in the baking pan.
- Bake for 30 minutes, until the cake bars begin to get golden brown around the edges, and are set in the middle.
- Cool for about 20 – 30 minutes.
- Make the glaze. Whisk together the powdered sugar, lemon juice and lemon zest.
- Drizzle glaze over the top of the cake bars.
- Cut into squares and serve.
Originally posted on The Hazel Bloom January 16, 2012. Updated and posted on Kitchen Treaty December 10, 2012. More about this