Meyer Lemon Buttermilk Bars

Meyer Lemon Buttermilk Bars
makes about 25-30 bars

for the crust
12 Tablespoons (that's 1 1/2 sticks) unsalted butter, softened to room temperature
3.55 ounces (about 1/2 cup) granulated sugar
1/2 teaspoon pure almond extract 
5.5 ounces  (about 1 1/4 cup) all-purpose flour  
1.5 ounces graham cracker crumbs
1/4 teaspoon salt

for the filling
4.5 ounces (about 2/3 cup + 5 Tablespoons) granulated sugar {Note: I only used 2/3 cup because I like my lemon bars on the tart side.} 
2 Tablespoons fresh lemon zest (about 3-5 lemons)
4 eggs - room temperature
4 Tablespoons all-purpose flour
5.3 ounces (about 2/3 cup) fresh lemon juice 
8 ounces (1 cup) buttermilk, room temperature 

method
Preheat the oven to 350 F. Line a 9x13-inch baking pan with foil, leaving a slight overhang around the edges - butter the foil.

Prepare the crust: In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy (about 3-5 minutes on med-high speed). Add the almond, flour, graham cracker crumbs, and salt. Beat on low-medium speed till combined. {Note: It's okay if the crust looks a little bit "sandy."} 

Press the crust into the bottom of prepared pan. You might have to use your palm(s) to gently squash & spread the dough around the entire pan. 

Bake for 10-13 minutes, or until light golden brown. Remove the crust from the oven and set it aside as you prepare the filling.  Leave the oven set to 350 F.

Prepare the filling: In a large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it's light in colour and fragrant. Whisk in the eggs, one at a time, whisking well after each addition. Add the flour, lemon juice, and buttermilk. Whisk vigorously till combined. Pour the filling over the partially-baked crust (it's okay if the crust is still warm.).

Bake for 20-24 minutes, or until the center is set (not-jiggling 'round when the pan is touched), and the edges are just beginning to turn brown.

Remove the pan from the oven and onto a cooling rack. Cool completely before removing the bars. {Use the foil overhang to gently lift them from the pan.}