Meyer Lemon Bars
Meyer lemon bars offer a unique twist on the classic dessert with a sweet, floral citrus flavor and a buttery shortbread crust, perfect for spring gatherings or afternoon tea.
Ingredients
For the crust
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups butter, softened
For the filling
- 4 large eggs
- 1.5 cups granulated sugar
- 0.25 cups all-purpose flour
- 0.33 cups fresh Meyer lemon juice (about 2-3 Meyer lemons)
- 1 teaspoon Meyer lemon zest
- powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium bowl, combine 1 1/2 cups flour, 1/2 cup powdered sugar, and softened butter. Mix with a fork or your fingers until the mixture resembles coarse crumbs and holds together when pressed. Press this mixture evenly into the bottom of your prepared pan.
- Bake the crust for 15 minutes until lightly golden around the edges.
Make the filling
- In a large bowl, beat the eggs with granulated sugar until well combined and slightly frothy.
- Add 1/4 cup flour and mix until smooth. Stir in the Meyer lemon juice and zest until fully incorporated.
Bake and Cool
- Pour the lemon filling over the hot crust. Return to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Remove from oven and let cool completely in the pan on a wire rack.
- Once completely cooled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and dust generously with powdered sugar. Cut into 16 equal bars using a sharp knife, wiping the knife clean between cuts for neat edges.
Notes
Use fresh Meyer lemons for the best flavor. Don't overbake the filling; remove it when the center still has a slight jiggle. Chill bars before cutting for clean edges. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.