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Meyer Lemon Bar Brûlée

August 24, 2015 by Joy the Baker 41 Comments

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Meyer Lemon Bar Brûlée

Here’s what happens when you add a blow torch to your kitchen arsenal:  you find an excuse to toast or brûlée everything in sight.  When you have fire from a portable gun, why wouldn’t you top everything in sugar and crisp it?  It’s foolish not to, frankly.

Can we make nachos with a kitchen torch?  There’s only one way to find out.  

Let’s focus on the matter at hand:  buttery shortbread crust, sweet and tangy Meyer lemon filling, topped with caramelized and crisp sugar.  Brûléed sugar, because we have actual torch fire in our hands.  

Classic lemon bars, with a small stroke of genius.  

This recipe was inspired by Christina of Dessert For Two.  I happen to believe in dessert for too many, but Christina is reasonable and disciplined where I am not.  Old habits (die hard).  

Meyer Lemon Bar Brûlée

We start with the crust.  

Crust is a scary word but this is a press-in shortbread so rest easy!

Softened shortbread and powdered sugar and Go!  

Meyer Lemon Bar Brûlée

Flour and salt are added to the fluffy butter and sugar mixture.  

That’s it!  That was too easy, right? 

Meyer Lemon Bar Brûlée

The crust goes away to bake in the oven while the filling is real-quick whisked together.  

I used Meyer lemons for this recipe because I LOVE how they smell, they’re slightly sweeter than regular lemons, and they were the same price as regular lemons at Whole Foods and I was like, wait a minute… Meyer lemons are more fancy and classy than regular lemons so why would I buy these boring old regular lemons when these Meyer lemons are looking mighty fine and wait… why am I spending 99cents per lemon anyway… I need a lemon tree that I won’t kill, GEEZ!

So that’s why we’re using Meyer lemons.  Cool story.  

Meyer Lemon Bar Brûlée

Eggs are whisked with the sugar.  

Yes, that’s a pie plate I’m using as a mixing bowl.  I was like… which bowl will I hate the least when I have to wash it?  This one!  Scalloped edges.  I dunno. 

Meyer Lemon Bar Brûlée

Lemon zest in with the sugar and eggs.  Lots of flavor in that zest. Don’t sleep on the zest.  

Flour, lemon juice, and a splash of vanilla extract to finish of the super easy filling.  

You’re right.  It smells delicious. 

Meyer Lemon Bar Brûlée

The filling is poured over the warm, baked shortbread crust.  

Meyer Lemon Bar Brûlée

Baked until fragrant and firm.  Golden brown around the edges.  

We’re almost at torch time!

Meyer Lemon Bar Brûlée

The lemon bars are cooled and sliced.  

It helps to run a knife along the sides of the pan to help the lemon bars out of the pan.  

I like to slice the bars before brûlée-ing them to avoid cracking the crisp sugar with slicing.  

Meyer Lemon Bar Brûlée

Sliced and sugar sprinkled.  A thin but aggressive layer of granulated sugar.  

Meyer Lemon Bar Brûlée

A wave of the magic wand kitchen torch will brown, caramelize and  if you’re not careful, quickly burn the bars.  A light touch.  It’s fire and sugar.  

I like to brûlée the bars just before serving to ensure that they’re freshly crisp, otherwise the sugar may tend to soften and weep.  

Now… what are we going to torch next!? 

Print
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Meyer Lemon Bar Brûlée

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 9 1x
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Ingredients

Scale

For the Crust

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 cup all-purpose flour
  • big pinch of salt

For the Topping

  • 2 large eggs
  • 3/4 cup granulated sugar, plus 1/4 cup or sprinkling on top to brûlée
  • 1 teaspoon fresh Meyer lemon zest
  • 3 tablespoons all-purpose flour
  • 1/4 cup fresh Meyer lemon juice

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8×8-inch baking pan, line with parchment paper (so that it over hangs slightly from the pan) and grease the parchment paper. Set aside.
  2. To make the crust, in the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add flour and salt. Beat on low speed until dough is incorporated. Dough may come together, but if it remains shaggy, that’s fine too.
  3. Dump the crust into the prepared pan, lightly coat fingers in flour, and use your fingertips to press the dough into the bottom of the pan. Bake for 15 to 18 minutes until just browned around the edges.
  4. You can make the filling while the crust is baking! In a medium bowl, whisk together eggs and sugar until well combined and slightly thick. Add the flour, lemon juice, and zest and whisk until blended.
  5. Pour the filling over the still warm baked crust. Return to the oven and bake for 18 to 20 minutes, or until lightly browned on top and no longer jiggling in the center.
  6. Allow to cool completely in the pan. Run a knife around the edges of the pan. Slice lemon bars into nine squares and remove from the parchment paper. Just before serving, generously sprinkle each lemon bar square with granulated sugar. Use a kitchen torch to caramelize the sugar until amber or golden brown. Allow a few minutes for the sugar to harden and crisp before serving.

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Reader Interactions

Comments

  1. Tricia

    February 28, 2021 at 2:58 pm

    I’ve made this recipe a few times now and it’s incredible! It’s become a favorite for sure!

    ★★★★★

    Reply
  2. the gold digger

    January 10, 2018 at 12:37 pm

    Next on kitchen list:

    Fire!

    Reply
  3. Izzy

    July 6, 2017 at 11:14 am

    These look amazing! Can I make them with regular lemons as well?

    Reply
  4. Chris

    March 6, 2016 at 5:14 pm

    You know another thing that takes beautifully to being brûléed? Cheesecake! I make an ‘apple and raspberry cheesecake slice’ that almost causes a riot every time I make it. It looks complex but in reality it’s nothing more than a simple biscuit base, scattered with tinned pie apples and fresh raspberries, with the cheesecake mix poured over and a brûléed top. Easy, but so effective!

    Reply
  5. Patty

    December 5, 2015 at 5:41 pm

    I saw these bars in a gift book. Went on the hunt for recipe and found this one. My little Meyer lemon tree churns out 35 a year of the BEST lemons created. Two years ago I bought my blow torch…was scared I’d burn down the house so never cranked her up…I definitely will now! Wish me luck and good eating :€ )

    Reply
  6. that girl.

    September 15, 2015 at 6:22 pm

    Hi Joy, if I don’t have a kitchen torch do you think I could use a lighter?

    Reply
    • joythebaker

      October 12, 2015 at 1:20 pm

      No, I don’t think that would be safe. I would suggest investing in a torch. :)

      Reply
  7. Eden Passante

    August 31, 2015 at 2:15 pm

    Awesome idea! These look so good!

    Reply
  8. Emily | Robust Recipes

    August 28, 2015 at 7:45 am

    I never thought it was possible to make lemon bars even more delicious than they already are! Yum!

    Reply
  9. Vickie

    August 28, 2015 at 4:28 am

    oh wow, yes please!

    Reply
  10. Jacqueline

    August 28, 2015 at 12:14 am

    These look amazing! I love love love lemon – I’ve never tried creme brûlée with lemon before so I definitely want to give this one a go :)

    Looks super similar to my lemon bars if you want to check them out xx

    https://the-lifeofjax.blogspot.com.au/2015/07/classic-lemon-bars.html

    Reply
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