Oneforthetable.com

Easter isn't complete without eggs, be it chocolate eggs, plastic eggs or desserts made with eggs. Eggs are popular around Easter time, not just because it's what the Easter bunny delivers, but also because of its religious symbolism. The sunny yolks just look so vivid, that they alone can fill the holiday with the promise of new beginnings. Braided breads and yellow cakes made with eggs are traditional, but for something even sunnier and sweeter, these lemon bars really make a beautiful dessert for Easter.

I've had many good and bad lemon bars, but the best I've ever had were at Baked Bakery in Brooklyn. About five years ago, I made my first pilgrimage to this exceptional bakery. I still remember my first taste of the lemon-lime bars I had that day. I never forgot them and knew immediately one day I would try making them myself. When Baked came out with their first book, I was overjoyed to have the recipe. Here I adapt it to use Meyer lemons, which lend more sweetness and flavor than regular lemons.

Believed to be a cross between a mandarin orange and standard lemon, the golden-hued Meyer lemon is revered for its fragrance and flavor. Their mellower, less acidic taste makes them very appealing in many dishes, both sweet and savory. The popularity of Meyer lemons have surged over the past years from features in magazines and other media. They are somewhat difficult to find, but specialty grocers do carry them. I was in luck, though, when I found them for a great price at my local Trader Joe's. I knew immediately then that I'd be making my favorite dessert of lemon bars.

Meyer Lemon Bars with Coconut-Graham Cracker Crust

Adapted from "Baked: New Frontiers in Baking" ($32.50, Stewart, Tabori and Chang)

For the coconut-graham cracker crust:

1 cup shredded coconut

2 cups graham cracker crumbs (about 16 crackers)

2 tablespoons light-brown sugar

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