Meyer Lemon Sables Recipes

Meyer Lemon Sablés Pudge Factor

WebSep 2, 2017 · Preheat the oven to 325° F. Line two baking sheets with parchment or silicone mats. Put the ziploc bag on a cutting board and slit …

Rating: 4.8/5(4)
1. Put granulated sugar into large bowl. If using vanilla beans, cut in half lengthwise and scoop the pulp over the sugar. Add the lemon zest. Using your fingertips, rub the vanilla pulp and lemon zest into the sugar until it's fragrant. (If using vanilla extract, you'll add it later.)
2. Add the butter, confectioners' sugar, and salt to the bowl, and beat on low speed just until the mixture is smooth and creamy. You don't want it to become light and fluffy.
3. Add the egg yolk, and vanilla extract if using. Beat for 1 minute on medium speed.
4. Add the flour; mix on low speed just until the flour is incorporated.

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Easy Meyer Lemon Bars (with whole eggs) Bowl of …

WebDec 16, 2017 · Bake at 350 for 20-25 minutes, or until just starting to brown. Meanwhile, to make the topping: In the same mixing bowl, mix together …

1. Liberally grease a 9x13 inch baking pan with a little bit of the softened butter. Preheat oven to 350 degrees F.
2. In a large mixing bowl or stand mixer, mix the softened butter (1 cup/2 sticks), powdered sugar (1/2 cup), and kosher salt (1/4 teaspoon) on high until well combined.
3. Add the flour (2 cups) and mix on low speed until dough begins to just stick together and clump up (you should be able to form it into a shape easily with your hands, and you shouldn't see any visible flour).
4. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands.

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