Meyer Lemon Bars
These Meyer lemon bars are bright, tart, and buttery, featuring a crisp shortbread crust and a silky, custard-like filling that balances floral lemon flavor with sweetness.
Ingredients
For the crust
- 2 sticks unsalted butter (at room temperature) Use high-quality unsalted butter for the best flavor.
- 1/2 cup granulated sugar For creaming with butter.
- 2 cups all-purpose flour Spoon-and-level method or weigh for consistency.
- 1/8 tsp kosher salt Enhances flavor.
For the filling
- 6 eggs extra-large, at room temperature Room-temperature eggs help emulsify better.
- 3 cups granulated sugar For sweetening the lemon filling.
- 2 Tbsp lemon zest Use a microplane for best results.
- 1 cup fresh Meyer lemon juice Fresh juice recommended for brightness.
- 1 cup flour Helps the filling set.
- 1 cup confectioners' sugar For dusting before serving.
Instructions
Preparation
- Take the butter and eggs out of the refrigerator at least an hour before baking so they come to room temperature.
- Preheat your oven to 350°F (177°C).
Make the shortbread crust
- Cream the 2 sticks of unsalted butter with 1/2 cup granulated sugar using an electric mixer until light and fluffy.
- Combine 2 cups all-purpose flour with 1/8 tsp kosher salt, then gradually add the flour mixture to the butter until just combined.
- Press the dough into a 9x13-inch baking dish and chill for at least 30 minutes.
Blind-bake the crust
- Bake the chilled crust for 15–20 minutes, until lightly browned. Let cool.
Whisk the lemon filling
- In a large bowl, whisk together 6 eggs, 3 cups granulated sugar, 2 Tbsp lemon zest, 1 cup Meyer lemon juice, and 1 cup flour until smooth.
Bake the bars
- Pour the lemon filling over the cooled crust and bake for 30–35 minutes until set. Let cool completely.
Finish and store
- Cut into squares and dust with confectioners’ sugar. Store in refrigerator for up to three days.
Notes
For a firmer bar, bake for the full 35 minutes. Chill for at least two hours before cutting for cleaner slices.