Spring is the time to bring out bright, bold, and fresh flavors, and share foods around the table that will bring a smile to one’s face in anticipation of taking that very first bite. Each and every bite of these Meyer Lemon Bites does just that. Spicy ginger and toasted coconut in the shortbread crust compliment the lemony goodness of the sweet and tart Meyer Lemon cream, and all sing together in harmony.
If you have a sweet tooth, and you love citrus inspired confections, I definitely recommend this recipe! My tried and true recipe has always been the Lemon Butter Bars from the Land O’Lakes cookbook I purchased over 15 years ago at a garage sale. This recipe always makes the rounds at Easter time and are one of my family’s requested favorites.
This year, my sister Monica visited from California, and brought me the gift of two beautiful and brightly colored Meyer Lemons. I decided to update my classic favorite with some new bold flavors in honor of the Meyer Lemons. So, I grabbed the candied ginger, and shredded coconut from my cupboard, and decided to revamp this classic! They received rave reviews tonight from my crew, and I have a feeling that this recipe is one to you too will add to your tried and true recipe list. Enjoy!
- 1 cup King Arthur Unbleached All Purpose Flour
- 1/4 cup Bob’s Red Mill Unsweetened Coconut
- 1/4 cup minus 1 teaspoon of finely diced Candied Ginger
- Freshly grated lemon zest from 1 Meyer Lemon
- 1/2 cup Unsalted butter (1 stick), softened
- 1/4 cup Organic Sugar
- 3/4 cup Organic Sugar
- 2 Organic Eggs
- 2 Tablespoons King Arthur Unbleached All Purpose Flour
- 3 tablespoons Meyer Lemon juice
- 1/4 teaspoon baking powder
- Powdered sugar
- Preheat oven to 350°F, and prepare 8×8 inch baking pan with butter and *parchment paper.
- Toast coconut in pan over high heat until light, golden brown. Remove to mixing bowl.
- Dice candied ginger and measure a scant 1/4 cup, move to mixing bowl.
- Zest Meyer Lemon and remove to mixing bowl with the coconut.
- Combine all remaining crust ingredients (sugar, flour, butter) in bowl with previous ingredients. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of buttered and *parchment lined 8-inch square baking pan. Bake 15-20 minutes until edges are lightly browned.
- Combine filling ingredients: eggs, sugar, lemon juice, flour, and baking powder in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set.
- Cool on counter-top until cool, and move to freezer until really well chilled.
- Once fully chilled, and using parchment tabs, gently remove the slab from the pan onto cutting board. Trim edges of the slab to remove any browned bits. Cut into equally sized squares of desired size and then dust with powdered sugar.
Hint: Meyer Lemon Bites keep well in the freezer until ready to use. Simply cool completely and wrap in airtight wrap until ready to use. Remove from freezer and thaw on countertop for 1 hour. Cut into bites and dust with powdered sugar.
*Purchase sheets of parchment paper online or at your local restaurant/baking supply store. It will be easier to work with than parchment that comes is rolls, and you can cut it into strips to line your prepared pan. Use a little smear of butter to hold the paper in place. Parchment will ensure you can remove the whole slab of bars so that you can easily trim and cut your bites.