Get ready to elevate your dessert game with a show-stopping treat that combines the bright, tangy essence of Meyer lemons with a luxurious caramelized sugar crust! These Brûléed Meyer Lemon Bars are not just a dessert; they're a culinary adventure that transforms the classic lemon bar into a gourmet sensation. Imagine sinking your fork into a velvety lemon filling topped with a perfectly crisp, golden-brown caramelized sugar shell that cracks like delicate glass - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh Meyer lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/4 cup granulated sugar for bruleeing
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine the all-purpose flour and 1/4 cup powdered sugar. Add softened butter and mix until a crumbly dough forms. Press the mixture evenly into the prepared baking pan.
- Bake the crust for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let cool for 10 minutes.
- In a separate bowl, whisk together eggs, 1 cup granulated sugar, Meyer lemon juice, lemon zest, and salt until smooth and well combined.
- Pour the lemon filling over the partially baked crust, ensuring an even distribution.
- Return the pan to the oven and bake for an additional 18-22 minutes, or until the filling is set and no longer jiggly in the center.
- Remove from the oven and let cool completely at room temperature, approximately 1 hour.
- Once cooled, refrigerate the lemon bars for at least 1 hour to firm up completely.
- Before serving, sprinkle the remaining 1/4 cup granulated sugar evenly over the surface of the chilled bars.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and creates a crisp brûlée top. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 2-3 minutes before cutting into 9 equal squares.
- Serve immediately and enjoy the contrast between the creamy lemon filling and the crisp caramelized sugar topping.
Tips
- Meyer Lemon Magic: Use fresh Meyer lemons for a sweeter, less acidic flavor that sets these bars apart from traditional lemon bars.
- Crust Perfection: Make sure your butter is softened but not melted when creating the shortbread crust to achieve the ideal crumbly texture.
- Torch Technique: If using a kitchen torch, move it constantly to avoid burning the sugar. Hold it about 2 inches away from the surface for even caramelization.
- Chilling is Crucial: Ensure the bars are completely chilled before brûléeing to help the sugar caramelize more effectively and create that signature crisp top.
- Broiler Alternative: If you don't have a kitchen torch, the broiler works well - but watch carefully! A few seconds can mean the difference between perfectly caramelized and burnt.
- Serving Tip: Serve immediately after brûléeing to enjoy the contrast between the crisp sugar top and the creamy lemon filling.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
