Meyer Lemon Bars

Finish off your Easter feast with these bright bars!

Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour

For the filling:
5 eggs
1½ cups sugar
¾ cup Meyer lemon juice (from about 4-5 lemons)
2 tablespoons Meyer lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour

Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.

2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.

3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.

4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.

Spring Color Recipes

Just in time for the Easter holiday, this week’s delivery celebrates the season’s most colorful offerings, from fresh-cut yellow daffodils and a savory gratin packed with leeks and spring greens to golden beets and pink French Breakfast radishes, plus ruby-red rhubarb and our own cranberry-kissed fruit crisp topping. Complemented by a beautiful French red wine, Pain au Levain bread and petite quail eggs, this color-rich lineup is fit for Easter brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Deviled Quail Eggs
Made with creamy quail eggs, this appetizer is sure to impress.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Garlic-Sautéed Red Kale Raab
Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.

Spring Salad with Deviled Quail Egg Vinaigrette
This colorful salad puts both egg yolks and whites to delicious use.

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of Pain au Levain for a mid-afternoon snack.

Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

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