Prized for their mellow sweetness and fragrant rind, Meyer lemons are a bright spot in the brutal chill of winter, their season starting in December and heralding the coming of summer when they bid us adieu in June. Florally scented, vibrantly yellow, and eminently edible, these coveted fruits deserve a star turn in your dessert rotation. Fortunately, this recipe from New York City’s Little Cupcake Bakeshop (who will share their sweets at our upcoming Greens event at Lincoln Center) gives the Meyer lemon its due, letting the citrus sing solo in this straightforward-yet-flavor-packed bar cookie that comes together in less than an hour. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
