Description
Meyer Lemon Bars become my weekend baking obsession with their perfect balance of zesty citrus and buttery shortbread crust. Creamy, smooth filling nestled on a crisp base creates pure dessert magic that disappears faster than I can slice them.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1.5 cups (300g) granulated sugar
- ⅔ cup (160ml) freshly squeezed Meyer lemon juice
Crust Ingredients:
- 1 cup (227g) unsalted butter
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
Finishing Ingredients:
- 1 tablespoon Meyer lemon zest
- ¼ cup (30g) all-purpose flour
- ¼ teaspoon salt
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, ensuring excess paper hangs over the sides for easy removal.
- Combine 1 cup (227g) melted unsalted butter, ½ cup (100g) granulated sugar, 2 cups (240g) all-purpose flour, and ¼ teaspoon salt in a mixing bowl. Mix until a soft dough forms.
- Press the dough evenly into the prepared pan’s bottom, using your fingers or a measuring cup to create a smooth, flat surface.
- Bake the crust for 18-20 minutes until light golden and set.
- While the crust bakes, whisk 1 ½ cups (300g) granulated sugar and ¼ cup (30g) all-purpose flour in a separate bowl.
- Add 4 large eggs to the sugar mixture one at a time, mixing thoroughly after each addition.
- Incorporate ⅔ cup (160ml) freshly squeezed Meyer lemon juice and 1 tablespoon Meyer lemon zest. Whisk until completely smooth.
- Pour the lemon filling over the hot crust immediately after removing it from the oven.
- Return the pan to the oven and bake for 20-25 minutes until the filling is just set and slightly firm in the center.
- Allow the bars to cool completely at room temperature on a wire rack.
- Refrigerate for at least 1 hour to help the bars firm up.
- Before serving, dust the top generously with powdered sugar.
- Slice into squares using a sharp, non-serrated knife. Wipe the blade clean between cuts for neat edges.
Notes
- Use Meyer lemons for a sweeter, less tart flavor that makes these bars extra special and balanced.
- Straining the filling creates an ultra-smooth texture that ensures no zest or egg bits interrupt the silky surface.
- Refrigerating the bars helps them set perfectly and makes cutting clean, precise squares much easier.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend in both the crust and filling.
- Prep Time: 10 minutes
- Cook Time: 40 to 45 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311
- Sugar: 29 g
- Sodium: 44 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 77 mg