Meyer lemons are available from October through May. Botanists say they're a cross between a lemon and orange, sweeter and less acidic than a regular lemon. Chief and Rays have Meyer lemons so I picked Ultimate-Pucker Lemon Bars to share with Memo readers.




½ cup powdered sugar

2 cups flour

¼ teaspoon salt

1 cup (½ pound) cold unsalted butter, cut into ½ inch pieces


4 eggs

1½ cup granulated sugar

½ cup Meyer lemon juice

Zest of 2 Meyer lemons

¼ cup flour

          Preheat oven to 350oF. To make crust, in a bowl stir together the flour, powdered sugar and salt. Add butter and cut it in with your fingertips or a pastry blender until mixture resembles coarse cornmeal. Gently pat mixture into bottom and up sides of a 9x13-inch baking pan. Bake until just lightly golden, 20 to 25 minutes.

          Meanwhile make filling. In a bowl, whisk together the eggs, granulated sugar, Meyer lemon juice, zest and flour until thoroughly blended, about 1 minute. Pour filling over partially baked crust. Continue to bake until the filling is set and crust is golden, 15 to 20 minutes. Let cool completely on a rack before cutting into bars. Recipe makes 24.

          Source: The Santa Monica Farmers' Market Cookbook by Amelia Saltsman (Blenheim Press, August 2007; $22.95/softcover). Learn more about Amelia on her website: