Meyer Lemon Bars

I remember the first time I made these Meyer lemon bars — the kitchen smelled like spring, and a single bite felt like sunshine on a plate. Tart but floral Meyer lemons, a buttery shortbread crust, and a silky lemon custard make these bars one of those simple recipes everyone asks for at potlucks and weekend brunches.

Why you’ll love this dish

These bars are the perfect balance of bright citrus and tender sweetness, and they come together fast. They’re ideal when you want an impressive dessert without a lot of fuss: a 30–40 minute bake, minimal equipment, and pantry-friendly ingredients. Meyer lemons add a softer, floral flavor compared with regular lemons, so the filling tastes less sharp and more nuanced — great for people who find regular lemon bars too tart.

“Light, bright, and addictive — the crust is buttery, the filling is perfectly set, and my guests asked for the recipe twice.” — weekend baking convert

When to make them:

• Springtime gatherings or Mother’s Day brunches.
• A quick, feel-good dessert after a weeknight dinner.
• Packable picnic treats — slice, chill, and layer with parchment.

How this recipe comes together

Start by making a shortbread-style crust from flour, powdered sugar, and butter, pressing it into an 8×8 pan and baking until lightly golden. While the crust bakes, whisk together a simple lemon custard of granulated sugar, eggs, Meyer lemon juice and zest, plus a touch of baking powder for just a bit of lift. Pour the filling over the warm crust and return to the oven until the center is set. Cool completely so the filling firms, dust with powdered sugar, and slice into clean bars.

What you’ll need

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup freshly squeezed Meyer lemon juice (about 1–2 lemons)
• Zest of 1 Meyer lemon
• 1/2 teaspoon baking powder
• Powdered sugar for dusting

Notes/substitutions:

• Butter: use salted butter if that’s what you have, but reduce added salt elsewhere (this recipe has none added).
• Meyer lemons: you can substitute regular lemons, but expect a slightly brighter, more tart result. Reduce juice by a tablespoon if your lemons are very tart.
• Baking pan: an 8×8-inch pan gives thicker bars; a 9×9 will yield slightly thinner bars and reduce baking time a bit.

Directions to follow

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving an overhang to lift the bars out later.
2. In a medium bowl, whisk together the flour and powdered sugar until evenly combined. Add the softened butter and cut or rub it into the flour mixture until it looks like coarse crumbs. Use a pastry cutter, two forks, or clean fingers.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Use the bottom of a measuring cup to smooth and compact it.
4. Bake the crust for about 15 minutes, or until the edges are lightly golden. Remove from the oven and lower the oven temperature if your oven runs hot.
5. Meanwhile, in another bowl, whisk together the granulated sugar and eggs until smooth. Stir in the Meyer lemon juice, lemon zest, and baking powder until combined.
6. Pour the lemon mixture over the hot crust and return the pan to the oven. Bake for 20–25 minutes, or until the filling is set and no longer jiggly in the center. A slight wobble is fine — it will finish setting as it cools.
7. Let the bars cool completely in the pan on a wire rack. Once cool, chill in the refrigerator for at least 1 hour for clean slicing. Dust liberally with powdered sugar, lift out using the parchment overhang, and slice into squares.

Best ways to enjoy it

• Serve chilled or at cool room temperature with a dusting of powdered sugar.
• For a plated dessert, top each square with a thin slice of Meyer lemon or a few fresh berries.
• Pair with lightly sweetened whipped cream, a spoonful of mascarpone, or a scoop of vanilla ice cream for a richer dessert.
• Beverage pairings: Earl Grey tea, a floral green tea, or a lightly brewed sparkling wine complements the citrus notes.

How to store & freeze

• Refrigerator: Store in an airtight container for up to 4–5 days. Place parchment between layers to prevent sticking.
• Freezing: Freeze cut bars in a single layer on a baking sheet until solid, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Reheating: Serve cold or bring to room temperature; if you prefer warm, pop individual bars in a 300°F (150°C) oven for 5–7 minutes — don’t overheat or the filling can weep.
• Food safety: These bars contain eggs. Keep refrigerated if not served immediately and discard after the storage times above.

Pro chef tips

• Use room-temperature eggs and butter for smoother mixing and an even bake.
• Press the crust firmly to avoid a crumbly bottom when slicing. A smooth, compact crust also supports the custard better.
• Test doneness by watching the center of the pan: it should barely wobble. Overbaking will create cracks and a dry filling.
• Chill before slicing. Cold bars cut cleaner and develop firmer texture. Warm bars can be gooey and slide apart.
• Zest first, then juice. Zesting removes the flavorful oils; zest whole lemons before halving and juicing.
• If your lemons are exceptionally juicy, measure 1/4 cup of juice — too much liquid can make the filling under-set.

Creative twists

• Berry swirl: Fold a tablespoon of raspberry jam into the lemon filling and swirl before baking.
• Almond crust: Replace 1/4 cup of the flour with finely ground almonds for a nutty base.
• Gluten-free: Substitute a gluten-free 1:1 flour blend for the crust (texture may be slightly different).
• Lemon-verbena or basil: Add a teaspoon of finely chopped fresh herbs for an herbal note — use sparingly.
• Salted caramel drizzle: Add a thin drizzle of caramel and a sprinkle of flaky sea salt for a sweet-salty contrast.

Your questions answered

Q: How long does prep and total time take?
A: Prep takes about 10–15 minutes (including zesting and juicing). Bake time is roughly 35–40 minutes total (15 for crust + 20–25 for filling). Cooling/chilling adds at least 1 hour for best slicing.

Q: Can I make these a day ahead?
A: Yes — in fact, chilling overnight improves slicing and flavor. Keep covered in the fridge and dust with powdered sugar just before serving.

Q: My filling was too runny — what went wrong?
A: Most likely underbaked or too much lemon juice. Make sure to bake until the center barely wobbles and measure the juice carefully. If you overbeat the eggs, you can incorporate too much air; whisk gently.

Q: Can I use bottled lemon juice?
A: Fresh Meyer lemon juice is best for flavor. Bottled juice lacks brightness and can make the filling flatter. If using bottled, reduce juice slightly and taste.

Q: Why add baking powder?
A: A small amount gives the custard a slightly lighter texture and helps the filling set evenly. The quantity here is modest to avoid a cake-like result.

Conclusion

If you want a recipe that looks and tastes like spring but is truly simple to make, these Meyer lemon bars are a winner. For a similar take with extra technique notes and photos, check this detailed version on Meyer Lemon Bars – What A Girl Eats. If you’d like a slightly different twist and step-by-step visuals, this Meyer Lemon Bars | Love and Olive Oil post is a great companion.

Meyer Lemon Bars

Bright and floral Meyer lemon bars with a buttery shortbread crust and silky lemon custard, perfect for spring gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 bars

Calories 150 kcal

Ingredients

  

For the crust

• 1 cup all-purpose flour All-purpose flour for the crust.
• 1/4 cup powdered sugar Powdered sugar gives sweetness and a fine texture.
• 1/2 cup unsalted butter, softened Use room temperature butter for best results.

For the filling

• 1 cup granulated sugar Regular granulated sugar for sweetening the custard.
• 2 large eggs Large eggs, preferably at room temperature.
• 1/4 cup freshly squeezed Meyer lemon juice About 1–2 lemons, adjust based on tartness.
• 1 each zest of 1 Meyer lemon Zest adds flavor — zest before juicing.
• 1/2 teaspoon baking powder Helps to set the filling texture.
• powdered sugar for dusting For serving, to add sweetness on top.

Instructions

 

Preparation of the crust

• Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish and line it with parchment paper.
• In a medium bowl, whisk together the flour and powdered sugar until evenly combined.
• Add the softened butter and cut or rub it into the flour mixture until it looks like coarse crumbs.
• Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
• Bake the crust for about 15 minutes, or until the edges are lightly golden.

Preparation of the filling

• In another bowl, whisk together the granulated sugar and eggs until smooth.
• Stir in the Meyer lemon juice, lemon zest, and baking powder until combined.
• Pour the lemon mixture over the hot crust and return the pan to the oven.
• Bake for 20–25 minutes, or until the filling is set but slightly wobbly in the center.

Cooling and serving

• Let the bars cool completely in the pan on a wire rack.
• Chill in the refrigerator for at least 1 hour for clean slicing.
• Dust liberally with powdered sugar, lift out using the parchment overhang, and slice into squares.

Notes

Use room-temperature eggs and butter for smoother mixing. Chill before slicing for cleaner cuts. You can substitute regular lemons for Meyer lemons if needed.

Keyword Brunch Recipes, Lemon Desserts, Meyer Lemon Bars, Potluck Treats, Spring Desserts

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