Meyer Lemon Bars

lemon bars

With the weather warming up this week, all we have been able to think about are lemons. Their fresh, tart and sweet flavors seem to come to life more vibrantly in the summer. And when life gives you lemons, lemonade isn’t the only thing you can make. Lemon bars are a classic dessert favorite that’s simple to make and wonderful for sharing. Our Meyer lemon bars are more sweet than sour with a buttery shortbread crust and a delicate zesty custard filling.

Meyer lemons were our first choice of fruit for this particular recipe, because they have a mild and juicy flesh that’s sweet enough without that sharp sour bite. Less acidic and more aromatic than most lemons, they boast a signature sweetness that tastes like a cross between lemons and Mandarin oranges. Truly one of nature’s seasonal jewels, they are wonderful for brightening up any dessert, salad or sauce.

Meyer Lemon Bars

Yields: 20 squares 
Prep Time: 10 minutes
Cook Time: 55 minutes

For the crust:

  • 2 cups of flour
  • 1/2 pound of unsalted butter, room temperature
  • 1/2 sugar
  • 1/8 salt

For the lemon filling:

  • 6 extra large eggs, room temperature
  • 2 tablespoons of grated Meyer Lemon zest (about 5 lemons)
  • 1 cup of freshly squeezed Meyer Lemon juice
  • 1 cup of flour
  • 3 cups of sugar
  • Powdered sugar

1. Preheat the oven to 350 degrees.

2. Mix the butter and sugar together until fluffy. Add the flour and salt and work into the butter-sugar mixture until lightly mixed.

3. Place the dough onto a well-floured flat surface and roll into a large ball. Flatten the dough with a rolling pin and place in a well-greased 9×13 baking pan, making about a 1/2 inch crust.

4. Chill the dough in the refrigerator for 20 minutes.

5. Bake the crust for about 15 to 18 minutes, or until lightly browned. Once it’s done, set it aside to cool.

6. When the crust has 1-2 minutes left of baking to go, make the lemon filling by whisk the eggs, lemon zest, lemon juice, flour and sugar together.

7. Pour the filling into the crust and bake for about 20 minutes.

8. Remove from the heat and allow the bars to cool to room temperature. After they have cooled, place the bars in the refrigerator for at least 1-2 hours.

9. Cut the bars into squares. Lightly dust with powdered sugar and serve.


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