A luscious, not-too-sweet lemon bar made with Meyer lemons, shortbread crust, and a tart, puckery filling.
Preheat oven to 350 F. Thoroughly butter a 9 x 13 inch baking pan.
Dump mixture into the 9 x 13 inch pan. Using clean hands, evenly press the crust into the pan.
Bake in oven for 20 minutes. When the crust is done, it should look pale with some golden, crispy looking edges.
Whisk the eggs and sugar in a large bowl until well combined. Add lemon juice, zest, cornstarch, and salt. Mix well, making sure there are no cornstarch lumps. The filling will look watery and loose.
Pour the filling over the pre-baked crust. It’s ok if the crust is still warm. Return the baking pan to the oven and bake for an additional 16-20 minutes. (For the first time, I would start checking at 14 minutes in case you have a very hot oven.)
The lemon bars are done when you give the pan a shake and they jiggle just a little in the center.
*The baking time varies depending on the oven and the material of your 9 x 13 pan. Depending on whether you use ceramic, glass, or metal, the cooking time will differ. I use a dark, non-stick metal pan. For me, 18 minutes is perfect. But when I baked this at my mother's house, in a similar dark, non-stick metal pan, it only required 14 minutes. To be on the safe side, check at 14 minutes and keep checking in 1 minute increments until the lemon filling is firm on the edges with a slight jiggle in the center when you shake the pan.
**I shortened the total cook time because you can work on the filling while the oven bakes in the crust. The cook time does not include cooling time.
**DO NOT use parchment paper when baking these lemon bars! The filling will leak under the shortbread crust, ugh! Instead, butter the pan well before baking the shortbread crust and the lemon bars should release with no problem.