Go Back
–+ servings
Meyer Lemon Bars

Meyer Lemon Bars

With sweet lemon filling on top of a buttery crust, these Meyer lemon bars are bright, uplifting, and full of sweet lemon flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings 9 bars
Calories 327 kcal

Ingredients
  

For the crust:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 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 tsp lemon zest
  • 3 tbsp all-purpose flour

Instructions
 

Crust:

  • In a bowl, mix the butter, sugar, flour, lemon zest, vanilla extract, and salt.
  • Use your fingers to work the butter into the mixture until it comes together into a dough.
  • Line a 9x9-inch baking pan with parchment paper for easy removal.
  • Press the dough firmly and evenly into the bottom of the pan, all the way to the edges, with no gaps or cracks. This keeps the filling from seeping under the crust.
  • Preheat the oven to 350°F (180°C) and bake for 15 minutes, or until golden brown.
  • Remove from the oven. Make the filling while the crust bakes, so you can pour it over the crust while it's still hot.

Filling:

  • In a bowl, add the eggs, yolks, lemon juice, and sugar, mixing well until well combined.
  • Add the lemon zest and flour, beating well until you get a smooth, light, lump-free consistency.
  • Pour the mixture over the crust while it's still hot.
  • Bake for 20 minutes or until the filling is set.
  • Remove from the oven and let cool completely.
  • Sprinkle it with powdered sugar before serving.

Notes

  • Using Meyer Lemons: These lemons are sweeter and less acidic than regular lemons. If using regular lemons, you may want to slightly reduce the amount of juice or add a bit more sugar to balance the acidity.
  • For a Crispier Crust: If you prefer a firmer, crunchier base, let the dough chill in the refrigerator for 15-20 minutes before baking.
  • Avoiding a Lumpy Filling: For a smoother texture, strain the filling mixture before pouring it over the crust.
  • Cooling Time: It’s crucial to allow the bars to cool completely (ideally in the refrigerator for at least 2 hours) before cutting, as this helps the filling set properly.
  • Storage: Store the Meyer Lemon Bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; just be sure to thaw them in the refrigerator before serving.
  • Optional Decoration: Besides powdered sugar, you can add extra lemon zest or even a dollop of whipped cream for a more elegant presentation.
  • Gluten-Free Alternative: Substitute all-purpose flour with almond flour or a gluten-free flour blend to make this recipe celiac-friendly.
  • Alternative Sweeteners: If you prefer to avoid refined sugar, you can substitute it with honey or maple syrup in the filling (adjusting the amount to maintain consistency).

Nutrition

Calories: 327kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 143mgSodium: 112mgPotassium: 83mgFiber: 1gSugar: 34gVitamin A: 481IUVitamin C: 12mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!