If you’re a fan of desserts that are sweet and tangy with just the right amount of zest, Meyer Lemon Bars is it.
These are like little squares of sunshine with their buttery shortbread crust and silky lemon filling.
They’re great for after-dinner treats, potlucks, or just because you’re craving something fresh.
Meyer lemons are sweeter and less tart than regular lemons, so they make these bars extra special. Bonus: they’re super easy to make and a total crowd-pleaser! Let’s get baking.
What You’ll Need
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- Pinch of salt
For the Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2/3 cup freshly squeezed Meyer lemon juice (about 4-5 lemons)
- Zest of 2 Meyer lemons
Optional Topping:
- Powdered sugar, for dusting
Pro Tips
- Use fresh Meyer lemons: The flavor of fresh juice and zest is unbeatable. Bottled juice won’t cut it here!
- Chill the crust dough briefly: If the butter gets too warm, the crust can become greasy. A short chill before baking can help!
- Don’t overbake the filling: It should be set but slightly jiggly in the center when you pull it from the oven. Overbaking can make it dry.
- Sift powdered sugar right before serving: It looks prettier and doesn’t soak in too fast.
- Make ahead for the best flavor: These bars taste even better after chilling for a few hours or overnight.
Tools You’ll Need
- 9×13-inch baking pan
- Parchment paper
- Hand mixer or stand mixer
- Mixing bowls
- Citrus juicer
- Microplane or zester
- Offset spatula (optional, for smoothing the filling)
Substitutions & Variations
- No Meyer lemons? Regular lemons work, but add 1-2 tablespoons of sugar to the filling to balance the tartness.
- Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Lime or orange bars: Try this recipe with limes or oranges for a fun twist!
Make-Ahead Tips
- Make these the day before! Once baked and cooled, cover tightly and refrigerate overnight for easy slicing and perfect flavor.
Instructions
1. Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy removal.
2. Make the Crust
In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the flour and salt until a soft dough forms.
Press the dough evenly into the bottom of your prepared pan. Chill for 10 minutes, then bake for 15-20 minutes or until lightly golden.
3. Make the Lemon Filling
While the crust bakes, whisk the eggs, sugar, and flour in a bowl until smooth. Stir in the lemon juice and zest.
Pour this mixture over the hot crust as soon as it comes out of the oven.
4. Bake the Bars
Return the pan to the oven and bake for 20-25 minutes or until the filling is set and slightly jiggly in the center. Remove and let cool completely on a wire rack.
5. Dust with Powdered Sugar & Slice
Once the bars are fully cooled (or chilled), dust generously with powdered sugar. Use a sharp knife to slice into squares or rectangles.
Leftovers & Storage
Store leftover lemon bars in an airtight container in the fridge for up to 5 days. They also freeze well—wrap them individually and freeze for up to 2 months. Thaw in the fridge before serving.
Let’s Wrap It Up
These Meyer Lemon Bars are pure sunshine in dessert form! They’re simple to make but feel extra special, perfect for sharing with family or just treating yourself. I’d love to hear how they turn out for you—leave a comment below with your thoughts or any questions. Happy baking! 🍋✨
