This simple recipe uses less sugar than tradition Lemon Curd Squares, thanks to the high sugar content of the Meyer Lemons. If you have extra lemons, try making caramelized lemon slices and place one atop each square.
Heat the oven to 400 degrees. Use a stick of butter or some neutral coconut oil to lightly grease a small cookie sheet. Thinly slice 1 or 2 Meyer Lemons, removing any seeds. Arrange them in a single layer on the sheet and then bake until they are browned on the bottoms.
Meanwhile, make the crust: Melt one 4 ounce stick of butter (or use 1/2 C. neutral coconut oil). In a medium sized bowl, combine 1 C. unbleached white flour with 1/4 C. confectioner’s sugar and whisk together. Add the melted butter and use a spatula to mix together completely. Press the mixture into an 8×8 baking pan and bake for 20 minutes.
Remove the zest from 2 Meyer Lemons and add to a small bowl. Juice the lemons — you want 1/2 Cup of juice and add to the bowl.
Combine the zest and juice with 1/2 C. granulated sugar and 2 lightly beaten eggs. Whisk in 1/2 t. baking powder and pour the mixture over the pre-baked crust.
Bake another 25 minutes. Chill for at least half an hour before cutting into squares. Top each square with a caramelized lemon slice.