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Meyer Lemon Bars Recipe

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★★★★★

5 from 107 reviews

This Meyer Lemon Bars recipe features a buttery, tender shortbread crust topped with a luscious, tangy lemon custard made from fresh Meyer lemons. Perfectly balanced with sweetness and bright citrus flavor, these bars are baked to a crackly finish and dusted with powdered sugar, making them an elegant yet simple dessert.

Ingredients

Scale

Crust

  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup all-purpose flour
  • Pinch kosher salt

Lemon Filling

  • 2 large eggs (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 1 cup granulated sugar
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon vanilla bean paste or extract
  • 1/4 teaspoon baking powder
  • 2 tablespoons all-purpose flour

For Serving

  • Powdered sugar (sifted, for dusting)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly butter an 8-by-8-inch baking pan and line it with parchment paper, pressing the butter into the pan so the parchment sticks securely, ensuring easy removal of the bars later.
  2. Make the Crust: In a mixing bowl or stand mixer fitted with the paddle attachment, cream together the unsalted butter and powdered sugar until fluffy and light. Add the all-purpose flour and a pinch of kosher salt, mixing until the dough is fully incorporated. Break the dough into pieces and evenly press it into the bottom of the prepared baking pan, forming the crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for about 20 minutes or until the surface appears matte and slightly puffed, with lightly browned edges. Remove the crust from the oven and set aside to cool slightly.
  4. Prepare the Lemon Filling: Clean the mixing bowl. Combine the 2 large eggs, 1 large egg yolk, and granulated sugar. Beat on medium speed until the mixture lightens in color and becomes fluffy, about 2 to 3 minutes. Mix in the freshly squeezed Meyer lemon juice, finely grated lemon zest, and vanilla bean paste or extract. Sift the all-purpose flour and baking powder over the mixture and gently fold to combine without overmixing.
  5. Bake the Bars: Pour the lemon filling evenly over the hot crust. Return the pan to the oven and bake for an additional 18 to 20 minutes, or until the top is crackly and the filling is set but still slightly jiggly in the center.
  6. Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. For best results, refrigerate the bars for at least 2 hours or overnight to firm up, making slicing easier. Use the parchment paper to lift the bars from the pan and cut into 16 squares or 9 squares then cut diagonally for triangles. Wipe the knife between cuts for clean edges. Dust generously with sifted powdered sugar before serving.

Notes

  • Using room temperature eggs helps ensure a smooth and well-beaten lemon filling.
  • Refrigerating the bars before slicing helps achieve clean cuts and a firmer texture.
  • For a more intense lemon flavor, use fresh Meyer lemons rather than bottled lemon juice.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • Allow the shortbread crust to cool slightly before adding the lemon filling to prevent curdling.

Keywords: Meyer lemon bars, lemon dessert, lemon bars recipe, citrus bars, baked lemon bars, shortbread crust, lemon custard

Find it online: https://mjrecipe.com/meyer-lemon-bars-recipe/