Creamy Meyer Lemon Bars

Around here lemon season happens in December, but no matter how hard I try I associate lemon treats with spring and summer. Luckily for all of us, the combination of having done no Christmas baking and having four Meyer lemons fresh off a tree staring at me from my counter prompted me to set my seasonal confusion aside and and make a lemon bar rich and creamy enough for my, well, rich and creamy holiday tastes.

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

As a base layer, I used a pie crust recipe from Karina, found here and also seen here. For the top layer of lemony goodness, I drew a little inspiration from the Pioneer Woman, who uses this approach in her more streusel like lemon crumb 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.