It's Secret Recipe Club reveal day once again and we were assigned Life's Simple Pleasures, a beautiful blog that is completely overflowing with recipes for bars, breads, cakes, cookies, pies, tarts, and snacks, as well as a few savory dishes. We scrolled our way down the recipe list trying hard to decide what to make. It wasn't easy! Should we try to make challah bread? How about a fallen souffle chocolate torte - doesn't that sound amazing?!?!? Or candied bacon chocolate chip cookies? Um, yum!!! All of these are most assuredly on our to-do list.
What forced our final decision for this month, though, was that we have made two batches of Meyer lemon curd in the last couple of weeks and we have been looking for something way with which to use it when we spotted LSP's lemon bars. They looked so lovely and reminded us so much of sunshine and springtime that we just had to go with them.
We made them to take to our neighbors' St. Patrick's Day dinner so we gave them a little Irish twist by tinting some powdered sugar green with green food coloring and making shamrock decorations on them. Chris finnagled a cookie cutter/aluminum foil thingie to make that work. He's a good problem solver!
Although we didn't use the lemon topping part of the recipe (since we used our lemon curd instead), the crust was to die for. Flaky, tender and buttery indeed. They were sunny bites of citrus heaven. Now if spring would just get here already, we'd be all set!
2 cups unsalted butter, softened
4 cups all purpose flour
1 cup powdered sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest
1/2 cup Meyer lemon curd
additional powdered sugar for garnish
green food coloring (if desired)
green food coloring (if desired)
In a medium bowl, cream together the butter and powdered sugar. Add salt, lemon zest and flour; mix only until combined and crumbly. Spread dough evenly in a 12x18-inch sheet pan. Using a piece of wax paper, press down down as flat as possible. Refrigerate dough for 30 minutes. Heat oven to 350 and bake crust for 20 minutes or until golden brown. Set aside to cool. Spread lemon curd evenly over crust and return to oven. Bake additional 15 minutes. Dust with powdered sugar and refrigerate 1 hour to set. Cut and serve.
I just love the shamrocks!
What marvelous lemon bars!! So festive, too :)
ooooh I think we had the same idea with our recipes...:) I love Meyer Lemons and these bars look fantastic! Check out my Meyer Lemon Cashew Cream Pie...to die for!
oh, I enjoy lemony things so much, these bars look amazing. very festive and springy :)
Anything with Meyer Lemon is right up my alley! Gorgeous!
I was intrigued by the shamrock off the bat. I am counting so many lovely lemony dishes this month for SRC. Yours sound delicious!!!
Hurry Spring! These lemon bars look so delicious!
i love lemon bars!! the shamrock it too cute. ah spring, it's more a legend than a season around here it seems.
So glad to see you enjoyed this recipe! I love that you used homemade lemon curd and the shamrocks are just too cute! Glad to bake with you!!
First off, Meyer lemon curd sounds divine. Love the holiday twist you did on these, too!
So festive!! Meyer lemon bars sound amazing! Great choice!
-Lacy @ NYCityEats
It's all about the lemons this month for sure. But yours are truly unique. very clever to use lemon curd and the shamrocks are sweet.
Love the shamrock shapes!
These bars make any St. Patrick's day terrific! Oh, yum!
I love Lemon bars! This sounds delicious and easy! Thanks for sharing
Great minds must think alike, this is the second meyer lemon bars recipe I've found in today's reveal! lemon seems to be on everyone's brain now that spring is almost sprung. I love what you did with the shamrocks!
LOVE lemon bars, so many for this month's SRC. Your decorations are cute
I love lemon bars!! And I have some of your lemon curd. sounds like a delicious plan.
Love lemon bars, which I'd come across this before St. Patricks day as the shamrocks are adorable!
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