These homemade Meyer Lemon Bars have a vanilla and meyer lemon shortbread crust with a velvety smooth filling that’s bursting with bright meyer lemon flavor. This recipe will serve 12.
I never met a lemon dessert I didn’t love.
So when I was grocery shopping and stumbled upon meyer lemons, I knew I had to cancel my plans and bake something. Since lemon bars are pretty simple to make, I went that route. Using this recipe as a guide, I made a buttery, vanilla and meyer lemon shortbread that gets partially baked and the simply meyer lemon filling is immediately poured onto the hot shortbread crust and baked. The two together basically melt in your mouth.
The hardest part? Waiting for them to cool. The best part? Finally being able to enjoy one.
Citrus desserts are the best. From lemony breads, to cakes and cookies. I love them all.
Ingredients Needed To Make Meyer Lemon Bars:
for the crust:
- unbleached all-purpose flour – The base of the crust.
- powdered sugar – Adds a touch of sweetness.
- meyer lemon zest – Lends citrusy flavor.
- fine salt – Enhances all the flavors in the crust.
- unsalted butter – Adds richness, flavor and gives the crust great texture.
- pure vanilla extract – Adds moisture, richness and flavor.
for the filling:
- granulated sugar (white) – Sweetens the meyer lemon filling.
- unbleached all purpose flour – Helps give the filling structure when baking.
- meyer lemon zest – Adds bright citrusy flavor.
- fine salt – Enhances all the flavors in the crust.
- meyer lemon juice – Imparts extra lemony flavor.
- eggs – Works with the sugar to set up the filling.
What Are Meyer Lemons?
Meyer lemons are a hybrid citrus and is a cross between a lemon and mandarin. They are less cloying and sweeter in flavor.
Preheat your oven to 350°.
Line a 9×13 cake pan with foil or use glass (no foil) and lightly spray the bottom and sides with nonstick baking spray like ghee or extra light olive oil.
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 1/2 cup powdered sugar, the zest of 1 meyer lemon and 1/2 teaspoon fine salt.
Whisk to combine.
Add in 2 sticks of room temperature unsalted butter and 2 teaspoons vanilla.
Use a pastry blender to mix.
Blend until the dry ingredients are mixed well into the butter.
Transfer the shortbread mixture to the prepared pan.
Use your hands to press the dough into the bottom of the pan. Bake on the middle rack for 18 to 20 minutes.
Meanwhile make the filling.
In the bowl of your food processor, fitted with the blade attachment, measure and add 1-1/2 cups granulated sugar, 1/2 up unbleached all-purpose flour, zest form 3 meyer lemons, 1/2 cup freshly squeezed meyer lemon juice and 1/8 teaspoon of fine salt.
Secure the lid and process for 30 seconds..
Remove the lid and in 3 large eggs.
Secure the lid once more and blend for 15 seconds.
Remove the crust from the oven pour the filling onto the hot shortbread crust.
Reduce the oven temperature to 325°.
Bake on the middle rack for 18 to 20 minutes or until the center is slightly wiggles.
Remove and let cool in the pan completely before removing from the pan.
What are the white-ish bubbles on top of lemon bars?
First of all, that’s completely normal! I’ve read that it is the result of the air from the eggs rising to the top. It doesn’t change the flavor of the bars, and it’s nothing a dusting of powdered sugar can’t fix.
Once cool, use the foil to remove from the bars from the pan and cut into 12 squares.
Dust with powdered sugar..
How To Store Meyer Lemon Bars:
Place in a container with a tight fitting lid and refrigerate.
How Long will Meyer Lemon Bars Last?
If store properly and refrigerated, they should be good for up to 1 week.
Click Here For More Meyer Lemon Recipes!
Enjoy! And if you give this Meyer Lemon Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Meyer Lemon Bars
FOR THE SHORTBREAD CRUST:
- nonstick spray, ghee, coconut or extra light olive oil spray
- 2 cups unbleached all-purpose flour
- 1/2 cup powdered sugar, plus more for serving.
- 1/2 teaspoon fine salt
- 1 meyer lemon , zested
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
FOR THE FILLING:
- 1½ cups granulated sugar
- 1/2 cup unbleached all-purpose flour
- 3 meyer lemons, zested
- 1/8 teaspoon fine salt
- 1/2 cup meyer lemon juice
- 3 large eggs
MAKE THE SHORTBREAD CRUST:
- Preheat your oven to 350°.
- Line a 9x13 cake pan with foil (or use a glass pan - no foil) and spray with nonstick spray.
- In a mixing bowl, measure and add the flour, sugar, salt and zest. Whisk to combine.
- Add in the butter and vanilla. Use a pastry blender to blend the butter and vanilla into the dry ingredients.
- Transfer the crumb mixture to the prepared pan and use your fingers to press it into the pan.
- Bake on the middle rack of your preheated oven for 18 to 20 minutes. Rotating the pan halfway through baking.
MAKE THE FILLING:
- Meanwhile, in the bowl of your food processor fitted with the blade attachment, add the sugar, flour, salt, zest and juice. Blend for 30 seconds
- Add in the eggs and blend for 15 seconds.
- Once the crust has baked, reduce the oven temperature to 325°.
- Pour the filling onto the hot crust and continue baking for 20 minutes. Rotating halfway through.
- Remove and cool the bars completely in pan set on top of a wire rack.
- Use the foil to remove from the bars from the pan, cut into 12 squares and dust with powdered sugar.
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THANK YOU in advance for your support!
Hi there, would I be able to bake in a 9×9 pan instead of 9×13 and add to baking time? I was looking for a thicker bar. These look so delicious! Thank you!
Hi Lola! I don’t see why not! And I’d love to hear what time worked and how they turned out for you!
Wonderful recipe. Just a quick comment. I noticed in the instructions for the filling, that you forgot to mention adding the lemon juice before blending for 30 seconds. I kept wondering why the next photo showed a wet mixture and then I scrolled down to the ingredients list and saw what was missing. The most important ingredient! 🙂
They’re cooling now, and look wonderful. Can’t wait to try them….
Hi Anne! Thank you for kindly pointing that out! I’ve updated the post adding that info! Enjoy!