These thin Meyer lemon bars come together with only six ingredients, two of which are good for you. Four of which aren't. But who said I was counting?
|Meyer Lemon Bars|
For your base layer, you'll need:
2 heaping cups of almond flour
2/3 cup brown sugar, packed
1/2 cup butter, melted
1 T vanilla
For the lemon topping, you'll need:
1/2 cup fresh squeezed Meyer lemon juice (or any fresh squeezed lemon juice)
1 can of sweetened and condensed milk
2 T lemon zest
Preheat your oven to 325 F, and grease or line a 9x13 baking sheet. Mix together almond meal, brown sugar, butter, and vanilla. Transfer to pan and flatten to 1/2--1 inch height with fingers, in the shape of a rectangle. Crimp edges up with fingers to form a bit of a shelf.
Whisk lemon juice into sweetened and condensed milk. Slowly pour onto the crust, dust with lemon zest. Bake at 325 F for 25-30 minutes. Let cool and cut into squares.
I imagine these would be delicious chilled.