I first made these Burned Meyer Lemon Bars on a rainy weekend when I needed something bright and a little theatrical to lift the mood. The result is a buttery shortbread base, a tang-forward Meyer lemon custard, and a thin, crackling brûléed sugar top that gives a bitter-sweet snap. They’re a show-off dessert that’s still easy enough for a casual brunch or weeknight bake when you want to impress without fuss.
What makes this recipe special
These bars combine three simple strengths: a tender, buttery crust, a smooth tart lemon filling, and a brûléed sugar finish that adds texture and a hint of caramelized bitterness. Meyer lemons are softer and sweeter than regular lemons, so the filling tastes floral and less acidic—perfect when you want bright flavor without puckering every guest.
“A perfect balance of sweet, tart, and crunchy — the brûléed top turns ordinary lemon bars into something you want to serve at company.” — a tester’s note
Why make these? They’re quick to put together, freeze well for make-ahead entertaining, and the torching step gives a small, delicious performance that guests remember.
How this recipe comes together
Step-by-step overview:
- Make a simple shortbread crust and bake it until lightly golden.
- Whisk together eggs, sugar, lemon juice and zest, and a bit of flour; pour over the hot crust and bake again until just set.
- Cool the bars, chill until firm, then sprinkle granulated sugar on top and caramelize with a kitchen torch (or under a hot broiler) to form the “burned” / brûléed crust.
This three-stage process keeps the textures distinct: crisp shortbread, silky curd, and crisp caramel top.
What you’ll need
- 50 g granulated sugar (for crust)
- 55 g light brown sugar
- 150 g all-purpose flour (for crust)
- ¼ tsp fine sea salt
- 113 g unsalted butter, melted
- ½ tsp vanilla extract
- 4 large eggs (approx. 200 g)
- 150 g granulated sugar (for filling)
- 40 g all-purpose flour (for filling)
- 160 g Meyer lemon juice (approx. 4–5 lemons)
- 1½ tbsp Meyer lemon zest (approx. 2 lemons)
- Granulated sugar for topping (about 2–3 tablespoons)
Substitution notes:
- If you don’t have Meyer lemons, use regular lemons and reduce juice by 1–2 tbsp if they’re very tart; add 1 tsp of orange zest to mimic Meyer’s floral note.
- For a gluten-free crust, replace the crust flour with a 1:1 gluten-free blend or almond flour (texture will change).
Step-by-step instructions
To Make the Shortbread Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment leaving an overhang for easy removal.
- In a bowl, stir together 150 g all-purpose flour, 50 g granulated sugar, 55 g light brown sugar, and ¼ tsp fine sea salt.
- Pour in 113 g melted unsalted butter and ½ tsp vanilla extract. Mix until a cohesive dough forms.
- Press the dough evenly into the prepared pan, using the back of a spoon or an offset spatula.
- Bake for 14–16 minutes, or until the edges are lightly golden. Remove from oven and leave oven on.
To Make the Filling:
- In a large bowl, whisk 4 large eggs with 150 g granulated sugar until smooth.
- Whisk in 40 g all-purpose flour until fully incorporated.
- Stir in 160 g Meyer lemon juice and 1½ tbsp Meyer lemon zest. Strain the mixture through a fine sieve for an extra-smooth curd (optional).
- Pour the lemon filling over the hot baked crust and return to the oven.
- Bake for 18–22 minutes, until the filling is mostly set but still slightly jiggly in the center. (An instant-read thermometer should read around 170–175°F / 77–80°C in the center.)
- Remove from oven and let cool on a rack for 30–60 minutes, then refrigerate for at least 2 hours to fully set.
To Make the Brûléed Topping:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the chilled bars (about 2–3 tablespoons across the surface).
- Using a kitchen torch, move in a steady circular motion to melt and caramelize the sugar until it forms a golden-brown, crackling surface. If you don’t have a torch, place the pan under the oven broiler on high for 1–3 minutes—watch constantly to avoid burning.
- Let the sugar cool and harden (a few minutes), then use the parchment overhang to lift the slab out of the pan. Slice with a sharp knife; warming the blade briefly between cuts gives cleaner edges.
Best ways to enjoy it
- Serve chilled or at cool room temperature so the lemon curd stays silky under the brûléed top.
- Plate with a thin dusting of powdered sugar or a few fresh berries for color.
- Pair with strong coffee, Earl Grey tea (the bergamot echoes the citrus), or a glass of sparkling wine for brunch.
- For dessert, add a scoop of vanilla bean ice cream alongside a warm shard of the bruléed top.
How to store & freeze
- Refrigerate: Store cooled bars in an airtight container in the fridge for up to 4 days. The brûléed surface will soften over time; re-crisp with a quick torch before serving.
- Freeze: Wrap bars tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then torch the top right before serving.
- Food safety: Because the filling contains eggs, keep the bars refrigerated when not serving. Discard if left at room temperature more than 2 hours.
Pro chef tips
- Room temperature eggs whisk together more evenly and give a smoother custard.
- Zest before juicing the lemons—easier and you’ll avoid gripping the fruit too much while removing zest.
- Use a fine sieve for the filling if you want a velvety texture without bubbles.
- Press the crust evenly—thin spots bake faster and can brown more quickly.
- If torching indoors, ventilate the kitchen and keep a damp towel nearby for safety.
- To get razor-sharp slices, dip a chef’s knife in hot water, wipe dry, and slice; wipe the blade between cuts.
Creative twists
- Raspberry swirl: Spoon a few teaspoons of raspberry jam onto the filling before baking and swirl gently with a knife.
- Herb-laced: Add 1 tsp finely minced fresh basil or thyme to the filling for a savory-citrus note.
- Coconut crust: Replace half the crust flour with toasted coconut for a tropical edge.
- Vegan option: For a vegan “curd” try a silken tofu–cashew lemon filling and a coconut oil–shortbread crust; texture will differ but flavor remains bright.
- Salted brûlée: Sprinkle a tiny pinch of flaky sea salt on the caramelized top for a salted-caramel contrast.
Your questions answered
Q: How long does this take from start to finish?
A: Expect about 15 minutes active prep, 15–20 minutes baking for the crust, 18–22 minutes for the filling, plus 2+ hours chilling. Plan ~3 hours including chill time.
Q: Can I brûlée without a kitchen torch?
A: Yes—use the oven broiler. Move the pan to the top rack and watch closely; it takes 1–3 minutes. Keep the oven door slightly open if your broiler runs hot and never leave it unattended.
Q: Are these safe to make ahead for a party?
A: Absolutely. You can bake the bars a day ahead, chill them, and torch the sugar right before guests arrive for the best texture and presentation.
Q: Can I use bottled lemon juice?
A: Fresh Meyer lemon juice is recommended for flavor. Bottled lemon juice lacks the fresh aromatics and will give a flatter taste. If you must, consider adding a little extra zest and a touch of orange zest to brighten it.
Q: Why are they called “Burned” Meyer Lemon Bars?
A: “Burned” refers to the brûléed (caramelized) sugar top—intentionally browned to add texture and a slightly bitter, complex contrast to the sweet-tart curd.
Conclusion
If you want a lemon bar that reads as both classic and a little fancy, these Burned Meyer Lemon Bars deliver with minimal fuss and maximum payoff — the kind of recipe that’s great for brunch guests or an easy dinner-party dessert. For a similar brûléed lemon-bar approach with extra photos and technique notes, check out the original inspiration at Brûléed Meyer Lemon Bars – MikeBakesNYC and another trusted version at Meyer Lemon Bar Brûlée – Joy the Baker.
Burned Meyer Lemon Bars
Ingredients
For the Shortbread Crust
- 50 g granulated sugar For crust
- 55 g light brown sugar
- 150 g all-purpose flour For crust
- ¼ tsp fine sea salt
- 113 g unsalted butter Melted
- ½ tsp vanilla extract
For the Lemon Filling
- 4 large eggs Approx. 200g
- 150 g granulated sugar For filling
- 40 g all-purpose flour For filling
- 160 g Meyer lemon juice Approx. 4–5 lemons
- 1½ tbsp Meyer lemon zest Approx. 2 lemons
For the Topping
- 2–3 tbsp granulated sugar For brûléed topping
Instructions
To Make the Shortbread Crust
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment leaving an overhang for easy removal.
- In a bowl, stir together 150 g all-purpose flour, 50 g granulated sugar, 55 g light brown sugar, and ¼ tsp fine sea salt.
- Pour in 113 g melted unsalted butter and ½ tsp vanilla extract. Mix until a cohesive dough forms.
- Press the dough evenly into the prepared pan with the back of a spoon or an offset spatula.
- Bake for 14–16 minutes, or until edges are lightly golden. Remove from oven and leave oven on.
To Make the Filling
- In a large bowl, whisk 4 large eggs with 150 g granulated sugar until smooth.
- Whisk in 40 g all-purpose flour until fully incorporated.
- Stir in 160 g Meyer lemon juice and 1½ tbsp Meyer lemon zest. Strain the mixture through a fine sieve for an extra-smooth curd (optional).
- Pour the lemon filling over the hot baked crust and return to the oven.
- Bake for 18–22 minutes, until the filling is mostly set but still slightly jiggly in the center. An instant-read thermometer should read around 170–175°F (77–80°C) in the center.
- Remove from oven and let cool on a rack for 30–60 minutes, then refrigerate for at least 2 hours to fully set.
To Make the Brûléed Topping
- Just before serving, sprinkle a thin, even layer of granulated sugar over the chilled bars (about 2–3 tablespoons across the surface).
- Using a kitchen torch, move in a steady circular motion to melt and caramelize the sugar until it forms a golden-brown, crackling surface. If you don’t have a torch, place the pan under the oven broiler on high for 1–3 minutes—watch closely to avoid burning.
- Let the sugar cool and harden, then lift the slab out of the pan using the parchment overhang. Slice with a sharp knife; warming the blade briefly between cuts gives cleaner edges.
