Meyer Lemon Bars

Today was the tenth anniversary of the 9/11 attacks and the day has hit me harder than I had anticipated. I’m not much of a baker, but somehow felt an urge to make something sweet, a treat for us to enjoy during the long afternoon.

The older I get, the more I prefer the flavor of lemon over chocolate. My mother and I used to joke, “Old people love lemon.” Well, count me in!

This is my Mom’s recipe, a pretty standard one for lemon bars. The Meyer lemons from our tree make a slightly sweeter bar, so I added some zest to give the cookies an extra kick of lemon flavor.

Yields 1 dozen good-sized bars

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 2 sticks unsalted butter, at room temperature
• 4 large eggs
• 2 cups white sugar
• 1 teaspoon Meyer lemon zest
• 1/2 cup Meyer lemon juice

1. Preheat oven to 350 degrees.

2. Using a medium-sized bowl, sift the flour and powdered sugar together. Add the butter and mix until blended.

3. Line a 9X13 baking dish with parchment paper. Using your hands, press in the shortbread dough.

4. Bake shortbread for 25 minutes, until the edges are beginning to brown.

5. Using the same bowl, beat together the eggs, sugar, lemon zest and juice.

6. Pour the lemon filling on top of the baked shortbread crust and bake an additional 25 minutes.

7. Sprinkle uncut lemon bars with powdered sugar while still hot.

8. Cool well before cutting into squares and serving.