One for the Table: Meyer lemon bars with graham cracker crust, a beautiful Easter dessert
By Joseph Erdos
on
1/2 cup (1 stick) unsalted butter, melted
For the Meyer lemon curd filling:
11 large egg yolks
3 large eggs
1-3/4 cups granulated sugar
pinch of salt
1/2 cup lemon juice plus 1/4 cup zest (about 6 Meyer lemons)
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1/3 cup heavy cream
Preheat oven to 300 F. Line a baking sheet with parchment paper.
...continued
swipe to next page
