Meyer Lemon Triangle
Meyer lemons were first introduced to the United States from China in the early 20th century by Frank Meyer, from whom they also got their name. This sweet winter citrus is thought to be a cross between a regular lemon and a mandarin orange. Meyer lemons are smaller and more round than regular lemons, with smoother, thin, deep yellow to orange skin, and dark yellow pulp. Meyer lemons don’t have the same tang as regular lemons. Instead, they’re much sweeter — so much so that some people enjoy adding the raw segments to their salads or desserts.
- ½ cup powdered sugar
- 1 cup butter (2 sticks), softened
- 2 cups plus ½ cup all-purpose flour
- 4 eggs
- 2 cups sugar
- ⅓ cup fresh squeezed Meyer lemon juice
- 1 heaping tablespoon grated lemon zest
- ½ teaspoon baking powder
- Preheat oven to 350 degrees F. Prepare a 9" X 13" baking pan by lining it with criss crossed pieces of parchment paper that have an overhang of an inch or two.
- Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
- Beat the eggs, sugar, Meyer lemon juice and lemon zest in a large bowl either by hand or with a mixer. Sift the reserved ½ cup flour and baking powder into the mixture and mix well.
- Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.
- Cool completely before cutting, then dust with powdered sugar and serve.
- Oven times vary, so set your timer about 5 minutes earlier than the 20 I recommend and check to see if your filling is set. A toothpick should come out mostly clean when stuck in the middle of the custard filling.