Meyer Lemon Bars with Lemon Shortbread Crust

I love Meyer lemons! I am even dreaming of having a Meyer lemon tree in my house. 🙂

This dessert recipe was adapted from ViewfromtheGreatIsland.com. They are made with an entire Meyer lemon- minus the seeds. The crust incorporates the zest from another entire lemon which made them packed with flavor. It was essential to eat them cold, after being chilled for four hours to overnight, so they must be made in advance.

Yield: about 12 servings (one 9×9-inch pan)

For the Crust:

  • zest from one Meyer lemon
  • 1/4 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 3/4 cup cold unsalted butter, cut in pieces

For the Filling:

  • 1 whole Meyer lemon, about 4-6 ounces
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 T cornstarch
  • pinch of coarse salt

To Prepare:

  1. Preheat oven to 350 degrees, preferably on convection.
  2. Grease and line a 9×9 inch pan with parchment paper.

To Make the Crust:

  1. Using a sharp vegetable peeler, peel the zest from one Meyer lemon, taking only the yellow part, with little to none of the white part, which is bitter.
  2. Put the zest and sugar into a food processor and process until the two are well combined and the zest has completely incorporated into the sugar. You will still see tiny specks of zest, but no big pieces. Keep processing until you get to that stage.
  3. Add the flour, and cold butter to the bowl and pulse/process until the mixture is moist, crumbly, and almost comes together into a lump.
  4. Sprinkle the crust mixture into your prepared baking pan and pat down firmly and evenly. You should have a layer of even thickenss.
  5. Bake for about 17 minutes. Meanwhile, prepare the filling.

To Make the Filling:

  1. Thinly slice the second Meyer lemon and remove any seeds. Tip: do this over a bowl so you don’t lose any juice.
  2. Put the lemon and accumulated juice into a high speed blender like Vitamix or a food processor.
  3. Add the sugar to the lemon and puree until smooth. Scrape down the sides of the container, if necessary, to get a smooth puree.
  4. Add the eggs, cornstarch, and salt, and purée briefly until well combined.
  5. Pour the filling mixture through a fine mesh strainer to remove any lumps or bubbles.
  6. Pour the strained filling onto the hot crust immediately after it comes out of the oven.
  7. Put the lemon bars back into the oven and bake for another 15 to 20 minutes, or until firm and just starting to take on some golden color. Don’t over bake.
  8. Let the bars cool completely on a rack, then put them in the refrigerator to chill for 4 hours or up to overnight.
  9. When cold, remove the bars using the parchment paper “handles,” and slice into squares.
  10. Dust with powdered sugar just before serving.

Strawberry Graham Galette

My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!

My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.

This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!

Yield: 8 servings

  • 7 graham crackers (about 3.7 ounces)
  • ¾ teaspoon kosher salt
  • ⅔ cup all-purpose flour, plus more for rolling
  • 5 tablespoons granulated sugar, divided
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
  • 1 pound strawberries, hulled & sliced
  • 1 lime, zested & juiced, divided
  • ½ cup very cold heavy cream, optional
  • vanilla ice cream, for serving, optional
  1. Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
  2. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
  3. Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
  4. Add 1 egg and 6 T melted butter.
  5. Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
  6. Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
  7. Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
  8. Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
  9. Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
  10. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
  11. Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
  12. Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
  13. Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
  14. Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
  15. Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
  16. Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
  17. Let cool at least 20 minutes.
  18. For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
  19. Grate zest from remaining half of lime over cream and serve with tart.

Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)

Essential Freshly Picked Strawberry Recipes (in my house):

Meyer Lemon Martini

Every year I say that I am going to make something with Meyer lemons but always seem to miss them. I am happy to report that I was able to get them this year and put them to good use. 🙂

This recipe for this bright and fresh cocktail was adapted from Food Network.com, contributed by Scott Leibfreid. I’m a lightweight, so I drank mine over ice. It was simple, perfect, and minimally sweet.

Yield: 1 cocktail

  • 2 ounces vodka (I used lemon vodka)
  • 1 ounce Meyer lemon juice
  • granulated sugar on a small plate to coat the rim of the glass
  • 1-2 Meyer lemon slices, for garnish
  1. In a martini shaker, combine all ingredients except the lemon slices and sugar with a generous amount of ice.
  2. Shake vigorously for a few seconds.
  3. Rub the rim of the glass with a lemon slice and coat with sugar.
  4. Strain the libation from the ice into a martini glass.
  5. Serve over ice and garnish with a lemon slice, as desired.

Lighter Pear Crumble

By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.

This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.

Yield: 8 servings

For the Topping:

  • 1/4 cup canola oil or other neutral-tasting oil
  • 1/2 cup plus 1 T almond meal or slivered almonds
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
  • 1/4 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt

For the Filling:

  • 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
  • 1/4 cup pure maple syrup
  • freshly squeezed juice from 1/2 of a lemon
  • 1 T cornstarch
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.

To Make the Topping:

  1. If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
  2. Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
  3. Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.

To Make the Filling & Finish the Dish:

  1. Combine the pears, maple syrup and lemon juice in a large bowl.
  2. Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
  3. Transfer to the prepared baking dish.
  4. Crumble the topping over the pears.
  5. Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
  6. Let cool for 10 minutes before serving. Serve with ice cream, if desired.

Strawberry Pie Bars

I had my eye on this recipe way before I even went strawberry picking…and these pie bars met every expectation. 🙂 This recipe is from Joy the Baker. Wonderful!

For the Crust:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/3 cup chopped pecans
  • 1/2 teaspoon ground cinnamon

For the Strawberry Filling:

  • 2 pints fresh strawberries, hulled and sliced into bite-size chunks (about 4 cups)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons minute tapioca
  • Confectioners’ sugar, for topping
  1. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  2. Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
  3. For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
  4. Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, and cinnamon and mix on low-speed until just combined.
  5. Scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch. Refrigerate for 15 minutes.
  6. Bake for 15 to 18 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
  7. In a small bowl combine the remaining crust and pecans. Stir until combined and set aside.
  8. In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl.
  9. After the juices have developed, add the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture but it will dissolve in the oven.
  10. Spread the strawberries evenly over the crust.
  11. Pinch medium pieces of remaining dough with your fingers and drop them evenly over the top of the strawberry mixture (they won’t cover the top completely but do your best to cover).
  12. Bake for 30 to 40 minutes until the topping is brown and the strawberry mixture is bubbling. (If there are still tapioca bits, take the pan out of the oven and gently stir those berries in so the tapioca gets moistened.)
  13. Remove from the oven and allow to cool completely.
  14. Chill in the refrigerator to easily remove the bars from the pan. Once cooled, remove from the pan and dust with powdered sugar just before serving.

Note: The bars can be stored, wrapped individually or covered in plastic wrap, in the refrigerator for up to 3 days.

Double Apple Pie

I have never made an apple pie that I didn’t enjoy. Apple pie is delicious! 😉 But, I am still seeking a pie that I absolutely love- a pie that will end the search for the perfect pie.

This pie was lovely, with notes of ginger, cinnamon, nutmeg, and cloves. I used a combination of apples and sliced them in a food processor. The pie crust incorporated vodka to ensure a flaky result; my Mother-in-law always utilizes this trick. The filling, thickened with tapioca and apple butter, held together perfectly. I baked it the day before Thanksgiving and it kept well at room temperature.

I served it at the end of our Thanksgiving feast along with my favorite Pumpkin Chiffon Pie and Pecan Pie Bars. Most of us eat small slices of whichever dessert strikes our fancy- topped with either whipped cream or served with vanilla ice cream. This recipe was adapted from The New York Times, contributed by Melissa Clark.

Yield: One 9-inch pie

For the Crust:

  • 2 ½ cups/300 grams all-purpose flour
  • ½ teaspoon/2.5 grams coarse salt
  • 2 ½ sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
  • 4 tablespoons/60 ml vodka
  • ¼ to ½ cup ice water

For the Filling:

  • 3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch) (I used a combination of Sweet Tango, Envy, Granny Smith, and Fuji apples)
  • ½ cup/99 grams granulated sugar, more as needed
  • 2 tablespoons/30 grams dark brown sugar
  • 2 tablespoons/30 grams quick-cooking tapioca
  • 1 ½ teaspoons/3 grams ground cinnamon
  • 1 teaspoon/3 grams ground ginger
  • ¼ teaspoon grated nutmeg
  • pinch ground cloves
  • 1 ½ tablespoons/22 ml lemon juice
  • 3 tablespoons/45 grams apple butter
  • heavy cream or milk, as needed
  • turbinado sugar, for sprinkling, as needed
  • vanilla ice cream, whipped cream, sour cream or crème fraîche, for serving
To Make the Crust:

  1. In a food processor, pulse together flour and 1/2 teaspoon salt.
  2. Add butter and pulse until mixture forms 3/4-inch pieces.
  3. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
  4. Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
  5. Between layers of plastic wrap or on a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk.
  6. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

To Complete the Pie:

  1. On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
  2. While dough chills, heat oven to 400 degrees, preferably on convection.
  3. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
  4. Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
  5. Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide (or desired width). Arrange strips over the filling in a lattice pattern.
  6. Brush top of crust with heavy cream or milk. Sprinkle with granulated or turbinado sugar.
  7. Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
  8. Let pie cool on a wire rack for at least 2 hours before cutting.
  9. Serve with ice cream, whipped cream, sour cream or crème fraîche.

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Fresh Strawberry Gelato

I am always a little apprehensive to make strawberry ice cream. In the past, I’ve tried various strategies to keep the berries from becoming icy and hard in the finished product. Pureeing the berries in this gelato was the perfect solution. My beautiful freshly picked berries may have helped too. 🙂

This recipe was adapted from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans, via Bon Appetit. I didn’t strain the puree, chilled the base overnight in the refrigerator, and churned the gelato for 25 minutes in my ice cream maker. I may add some vanilla extract next time. It was excellent!

Yield: Makes about 4 cups
  • 3/4 cup sugar (preferably organic)
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 3/4 cup heavy whipping cream
  • 2 1/4 cups sliced hulled strawberries
  • 2 tablespoons pomegranate juice
  • 1 tsp pure vanilla extract, optional
  1. Prepare a large bowl of ice water.
  2. Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk and cream.
  3. Whisk over medium heat until gelato base thickens and begins to bubble, about 5 minutes. Pour into bowl.
  4. Immerse bowl in prepared ice water to cool, stirring occasionally.
  5. Puree strawberries in processor. Stir into gelato base.
  6. Mix in pomegranate juice.
  7. Chill 3 hours or overnight.
  8. Process in ice cream maker according to manufacturer’s instructions, about 25 to 30 minutes.
  9. Transfer to container. Cover surface directly with plastic wrap and the container lid; freeze until firm, at least 3 hours and up to 2 days.

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