Meyer Lemon Bars Recipe

Introduction

Meyer Lemon Bars offer a bright and tangy twist on a classic dessert, combining a buttery crust with a smooth, lemony filling. These bars are perfect for a sunny afternoon treat or a refreshing dessert to impress your guests.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• Pinch of salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup freshly squeezed Meyer lemon juice (about 4-5 lemons)
• Zest of 2 Meyer lemons
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang to make removal easy.
2. Step 2: In a mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Add 2 cups flour and a pinch of salt, mixing until a soft dough forms.
3. Step 3: Press the dough evenly into the bottom of the prepared pan. Chill it in the refrigerator for 10 minutes, then bake for 15-20 minutes or until the crust is lightly golden.
4. Step 4: While the crust bakes, whisk together 4 large eggs, 1 1/2 cups granulated sugar, and 1/3 cup flour until smooth. Stir in the Meyer lemon juice and zest.
5. Step 5: Pour the lemon filling over the hot crust immediately after it comes out of the oven.
6. Step 6: Return the pan to the oven and bake for 20-25 minutes until the filling is set but slightly jiggles in the center. Remove and allow to cool completely on a wire rack.
7. Step 7: Once cooled, dust generously with powdered sugar if desired. Slice into bars using a sharp knife and serve.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the filling mixture.
• Substitute the Meyer lemons with regular lemons if Meyer lemons aren’t available, but expect a more tart flavor.
• Chill the bars for an hour before slicing to achieve cleaner cuts.
• Add a handful of poppy seeds to the filling for added texture and a subtle nutty note.

Storage

Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 2 months and thaw in the refrigerator before serving. Reheat chilled bars at room temperature or enjoy them cold for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons can be used in place of Meyer lemons. The flavor will be more tart and less sweet, so you might consider adjusting the sugar slightly to balance the acidity.

How do I prevent the crust from becoming soggy?

Baking the crust until it is lightly golden before adding the filling helps create a barrier that prevents sogginess. Also, pour the filling over the hot crust immediately after baking to set it properly.

Meyer Lemon Bars Recipe

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★★★★★

4.9 from 78 reviews

These Meyer Lemon Bars feature a buttery, tender crust topped with a tangy, sweet lemon filling made from fresh Meyer lemons. The balance of sweet and citrusy flavors makes for a refreshing dessert perfect for any occasion. The bars bake to a lightly golden crust with a luscious, slightly jiggly center, finished with a dusting of powdered sugar for an elegant touch.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• Pinch of salt

For the Lemon Filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup freshly squeezed Meyer lemon juice (about 4–5 lemons)
• Zest of 2 Meyer lemons

Optional Topping:

• Powdered sugar, for dusting

Instructions

1. Preheat the Oven & Prep the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal of the bars later.
2. Make the Crust: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the all-purpose flour and a pinch of salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared pan. Chill in the refrigerator for 10 minutes to firm up, then bake for 15 to 20 minutes until the crust turns lightly golden.
3. Make the Lemon Filling: While the crust bakes, whisk together the eggs, granulated sugar, and flour in a bowl until smooth. Stir in the freshly squeezed Meyer lemon juice and lemon zest, ensuring the mixture is well combined.
4. Bake the Bars: Once the crust is hot out of the oven, pour the lemon filling evenly over it. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and slightly jiggly in the center. Remove from the oven and allow to cool completely on a wire rack.
5. Dust with Powdered Sugar & Slice: After the bars have cooled (or chilled), dust them generously with powdered sugar. Use a sharp knife to cut into squares or rectangles for serving.

Notes

• Using Meyer lemons provides a sweeter and less acidic flavor than regular lemons, but regular lemons can be substituted if unavailable.
• Make sure to let the bars cool completely before dusting with powdered sugar to avoid melting it.
• For cleaner slices, chill the bars for at least an hour before cutting.
• These bars can be stored in an airtight container in the refrigerator for up to 4 days.
• The crust can be prebaked slightly longer for a crunchier texture if preferred.

Keywords: Meyer lemon bars, lemon dessert, citrus bars, lemon squares, baked lemon bars, easy lemon dessert