Impromptu Entertaining: Meyer Lemon Bars

One of the wonderful and delicious things about having Meyer Lemon Curd on hand, is that you can quickly whip up crazy good lemon bars in a flash!  This is perfect for Impromptu Entertaining!  The crust is from Kate at I Heart Eating (found on Recipes From A Pantry) and is a buttery shortbread crust.  For an extra special touch, garnish with blackberries (as shown) or raspberries.

Meyer Lemon Bars — crust from I Heart Eating

• 1 stick of butter (8 Tbs), softened
• 1/2 cup powdered sugar (plus extra for dusting)
• 1/2 tsp kosher salt
• 1 Tbs vanilla
• 1 cup flour
• 1 cup Meyer Lemon Curd

Preheat oven to 300 degrees.

Grease a 8×8 inch pan and line with parchment paper.  This is very important.  The crust, even with greasing the pan, is very sticky.  The parchment paper will help in allowing you to cut and remove the bars in squares (and not crumbly pieces).

In a stand mixer bowl, combine butter, sugar, salt, and vanilla until smooth.  Stir in flour until just incorporated.

Press crust evenly into the pan.  Prick crust with a fork all over the base.

Bake crust for 20-30 minutes, until edges are golden brown and middle is light brown.

Remove crust from oven and immediately top with Meyer Lemon Curd.

Let it cool to room temperature.

Dust with powdered sugar and garnish with berries.

Enjoy!

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