Meyer Lemon Bars with Butterscotch Crust

Bring these easy sweet citrus bars to any holiday party this winter! They’re a crowd pleaser and a great use of those extra CSA lemons in your fridge (or on your neighbor’s tree).

Ingredients

[For the crust ]

1 cup of butter, softened

1/2 cup white sugar

2 cups all purpose flour

2 tablespoons of maple syrup

1/4 cup (or more) or butterscotch chips

[For the lemon top]

4 eggs

1&1/2 cups white sugar

1/4 cup all purpose flour

3 lemons, juiced

Method

1. Preheat oven to 350

2. Blend together softened butter, 1/2 cup of sugar, 2 cups of flour, and maple syrup. Press into bottom of uncreased 9x13 pan.

3. Make sure crust is evenly pressed, then add butterscotch chips every couple of inches (or more frequently if you’re all about the butterscotch)

3. Bake for 15-20 minutes or until firm and golden

4. Whisk remaining 1.5 cups of sugar and 1/4 cup of flour. Then whisk in eggs and lemon juice. Pour over baked crust

5. Bake for 20 more minutes and let cool. For best results, put in the fridge overnight to continue solidifying bar.

recipe, WinterIan ThorpMeyer lemon, dessert, lemon bar