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