Meyer Lemon Bars
Delicious and easy-to-make Meyer lemon bars with a buttery shortbread crust and smooth, bright lemon filling. Perfect for brunch or as a refreshing dessert anytime.
Ingredients
For the crust
- 1/2 cup unsalted butter, room temperature substitute: vegan margarine or coconut oil for dairy-free
- 1/2 cup powdered sugar plus more for sprinkling
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour for gluten-free, use a 1:1 GF flour blend
- 1/4 tsp salt
For the filling
- 2 large eggs room temperature for best results
- 2 Meyer lemons, juiced plus zest of 1 lemon
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp baking powder
Instructions
Preparation
- Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper or aluminum foil, leaving an overhang.
- In a stand mixer or using a handheld mixer, beat the room-temperature butter and 1/2 cup powdered sugar on medium-high for about 2 minutes until light and fluffy.
- Add the vanilla, 1 cup flour, and 1/4 tsp salt. Beat for about 1 minute until the dough is slightly crumbly.
- Transfer the dough into the prepared pan and press firmly and evenly into the bottom.
Baking the Crust
- Bake crust for 18–20 minutes, until the edges are slightly browned.
- Remove from oven and let cool while you make the filling.
Making the Filling
- Zest one Meyer lemon and set the zest aside. Juice both Meyer lemons.
- In a medium bowl, whisk together the eggs, lemon juice, and reserved zest until combined.
- Add the granulated sugar and whisk again.
- Stir in 2 tbsp flour and 1/4 tsp baking powder until smooth.
- Pour the filling over the cooled crust, smoothing the top gently.
Final Baking
- Return the pan to the oven and bake for 30–32 minutes, until the center no longer jiggles.
- Remove from oven and let cool completely on a wire rack.
Serving
- Chill in the refrigerator for at least 1 hour for cleaner slices.
- Use the parchment overhang to lift the bars from the pan, cut into 16 squares, and dust with powdered sugar before serving.
Notes
These bars are best chilled or at room temperature. Perfect for brunch or paired with tea or coffee. Store leftovers in an airtight container for up to 4 days.