Juicy, and delicious, Meyer Lemons share the spotlight with regular lemons in this favorite citrusy recipe of ours and it adds a different, and unique, taste to the very popular, Lemon Bar. The Meyer lemon, a cross between mandarin orange and a lemon is less tart and a little sweeter than a regular lemon and they complement each other beautifully. I think the almonds in this crust, sends the whole taste sensation to another level of taste intrigue and that first bite is an "ah" kind of moment that keeps that fork moving towards your mouth!
Preheat an oven to 375°F and butter an 8x8-inch baking pan.
Zest 3 lemons and 3 Meyer lemons and keep separated. Measure out 1 tsp. of each kind of lemon zest and put the rest aside for later use with the filling. Add the 1 tsp of each lemon zest, the flour, almonds, 2 Tbsp. of the sugar, and the salt in a food processor and whirl until the flour and almonds are ground together and everything is combined. Cut the chilled butter into small pieces, toss them into the flour, and pulse until crumbled dough is formed.
Press the dough into the pan and bake until the crust begins to turn a golden pale color, about 15 minutes. Turn the oven down to 350 F and let the crust cool slightly while you make the lemon mixture
2I juice the lemons while the crust is in the oven. The crust should be baked by the time you have finished juicing the lemons, however, if you want to juice the lemons ahead of time feel free to do that.
Whirl the remaining ingredients (1 cup sugar, 2 eggs, 1/2 cup lemon juice, 4 tsp. lemon zest, and 1/4 tsp. baking powder) in the food processor until it becomes very smooth, about 1 minute. You want the sugar to be completely dissolved into the egg and lemon juice. Pour the filling onto the crust and bake 20 minutes. The filling will finish setting up as it cools. Let the bars cool to room temperature and then chill until fully set, two hours or more. Dust with confectioners' sugar, cut into squares, and serve.