Meyer Lemon Bars

A delicious blend of sweet and tart all wrapped in a buttery shortbread crust, these Meyer lemon bars are a delicious dessert any time of year. Made with both lemon juice and zest, the bars pack a punch of bright and uplifting flavor with each bite.

A smooth and thick lemon filling on top of a refreshing, but sweet crust is what you can expect from this dessert recipe. Lighter and brighter than traditional lemon bars, using Meyer lemons means that there’s a subtle orange flavor mixed in with the classically tart lemon taste in these bars.

Perfect for potlucks, summer gatherings, or showers, these Meyer lemon bars fit right into any occasion and often steal the show with their flavor. They’re the most delicious blend of classically tart lemon with sweet buttery undertones that make anyone who tries them want more.

Ingredients

For the crust: 

• 1/2 cup butter 
• 1/2 cup sugar 
• 2 teaspoons lemon zest 
• 1 teaspoon vanilla extract 
• 1 pinch of salt 
• 1 cup all-purpose flour 

For the filling: 

• 1 cup sugar 
• 1 cup Meyer lemon juice 
• 4 eggs 
• 2 egg yolks 
• 2 teaspoons lemon zest 
• 3 tbsp all-purpose flour 

Preparation time: 20 minutes (including crust and filling preparation)
Baking time: 15 minutes (crust) + 20 minutes (filling) 
Cooling time: 1-2 hours (before cutting and serving) 
Total Time: 45-50 minutes 
Serves: 9 bars 

Directions: 

Crust: 

1. In a bowl, mix the butter, sugar, flour, lemon zest, vanilla extract, and salt.

2. Use your fingers to work the butter into the mixture until it comes together into a dough. 

3. Line a 9×9-inch baking pan with parchment paper for easy removal.

4. Press the dough evenly into the bottom of the pan to form a uniform crust.

5. Preheat the oven to 350°F (180°C) and bake for 15 minutes, or until golden brown. 

6. Remove from the oven and set aside.

Filling: 

1. In a bowl, add the eggs, yolks, lemon juice, and sugar, mixing well until well combined. 

2. Add the lemon zest and flour, beating well until you get a smooth, light, lump-free consistency. 

3. Pour the mixture over the pre-baked crust. 

4. Bake for 20 minutes or until the filling is set. 

5. Remove from the oven and let cool completely. 

6. Sprinkle with powdered sugar before serving.

Variations and Substitutions

Tartness: If you prefer a tarter flavor, use regular lemons as they aren’t as sweet as Meyer ones. Or, if you only have regular lemons on hard, you can adjust the sweetness by scaling back the amount of juice used.

Gluten-free: To make the lemon bars gluten-free, use almond flour or a gluten-free flour blend in place of the regular all-purpose flour that’s listed.

Natural sweeteners: Skip the regular sugar and instead use honey or maple syrup in the filling. You’ll want to adjust the amount based on the texture of the filling to get the consistency right but it’s a delicious way to change the flavor of the bars while scaling back on sugar a bit.

Coconut: The ultimate summer combo, add unsweetened coconut into the base of the lemon bars for a full-on tropical twist.

Crunch: To bring out a bit of texture, sprinkle chopped and toasted pistachios or pecans on top of the bars.

Fun toppings: In place of powdered sugar, use some extra lemon zest on top of the bars, a sliced lemon, or a dollop of whipped cream.

How To Make The Best Meyer Lemon Bars

Chilling the dough in the fridge for 15-20 minutes before baking can create a crispier crust.

If you prefer a very smooth filling, strain the mixture through a sieve before pouring it into the crust.

The lemon bars look underdone when you pull them in the oven and need to cool to set. This is best done by popping them in the fridge for about two hours before you slice them. This way, the filling has time to set.

Do not put the powdered sugar on the bars until you’re ready to serve them. Otherwise, it sinks into the lemon filling.

Store the lemon bars in an airtight container in the fridge for up to 5 days. If possible, try not to stack the bars so that they don’t sink into each other.

You can also freeze leftover bars for up to 3 months. To do this, let the bars freeze on the baking sheet and then wrap them individually in plastic wrap before placing them in a freezer bag. This helps prevent them from getting burnt. Thaw them in the fridge overnight before you need them.