- 24
- 10 mins
- 10 mins
Ingredients
- For the crust:
- 2 1/4 cups cake flour (or 2 cups all purpose flour + 1/4 cup cornstarch)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 12 tablespoons melted butter
- 1/2 cup white chocolate chips
- For the filling:
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1/4 cup flour (cake or all purpose)
- Zest of 2 Meyer lemons
- 2/3 cup fresh squeezed Meyer lemon juice
- 1/3 cup whole milk
Preparation
Step 1
Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil or parchment paper.
For the Crust: Pour cake flour, sugar, and salt in a food processor (or stand mixer.) Pulse in the vanilla extract and melted butter until the mixture is soft and crumbly. Dump the mixture into the prepared baking dish. Press the crumbs into an even layer. Then sprinkle the white chocolate chips over the crust and press them into the dough. Bake the crust for 20 minutes.
Meanwhile, zest the lemons, making sure not to zest too deeply. You only want the yellow flesh, not the white bitter skin below. Place the eggs, sugar, flour, lemon zest, lemon juice, and milk in a bowl. Whisk well to combine. Then pour the filling over the baked crust.
Bake for another 20-25 minutes, until the filling is set in the center. Cool to room temperature. Then lift the entire sheet of bars out of the pan by the edges of the foil and cut into pieces. *You can sprinkle the tops with powdered sugar if you like!
NOTE: You can leave the bars out at room temperature for up to three days, or refrigerate for up to 10 days.