Meyer Lemon Bars! Buttery shortbread is topped with zesty and floral Meyer lemon custard for a slight twist on the classic American treat.
A good lemon bar is one of life’s little perfections; the buttery shortbread, the soft, tangy filling and that little sprinkle of sugary goodness on top. While you can’t improve on perfection, it’s fun to switch things up from time to time.
I absolutely adore the special flavor of Meyer Lemons, but you could certainly make this recipe using regular lemons.
Oh, and you should definitely try this recipe for Blood Orange Bars when blood oranges are in season.
Ingredient Notes
- All purpose flour – Medium protein all purpose flour is the right choice for making a tender yet substantial cookie base for these bars.
- Meyer Lemons – I love the slightly floral flavor of Meyer lemons. You can make this recipe using regular lemons. If you do use regular lemons, taste the custard after you mix it to see if you should add a smidge more sugar. Meyer lemons are a bit sweeter than regular lemons.
- Eggs – Eggs create the custard layer for the bars. Be sure to mix the eggs with the sugar before adding the lemon juice or the juice will curdle the eggs.
How to make Meyer Lemon Bars:
- The dough will look like crumbs.
- Press the crumbs firmly in the pan to make a flat layer.
- While the crust bakes, mix together the Meyer lemon custard filling.
- Always mix the eggs with the sugar before adding the juice to avoid curdling the eggs.
- Pour the custard mix over the warm crust.
- Bake until the custard is set.
- After the bars are completely cooled, slide the paper out.
- Sprinkle with powdered sugar and cut into 24 squares.
Storage
Meyer lemon bars can be stored in a covered container at room temperature for 2-3 days. They can be frozen for up to 2 months.
Here are two more recipes that use Meyer Lemons: Meyer Lemon Olive Oil Cake and Meyer Lemon Shaker Pie.
You can adapt my recipe for Classic Lemon Meringue Pie, Lemon Curd or yolks only lemon curd using Meyer lemons instead of regular lemons.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Meyer Lemon Bar Recipe
Ingredients
For the Crust:
- 10 oz all purpose flour (2 cups)
- 8 oz granulated sugar (1 cup)
- ½ teaspoon salt
- 8 oz unsalted butter (room temp)
For the filling
- 10 oz granulated sugar (1 ¼ cups)
- 1 oz all purpose flour (3 tablespoons)
- 2 Meyer lemons (zest grated very fine)
- ¼ teaspoon table salt
- 4 large eggs
- 8 oz Meyer lemon juice (1 cup, about 6 lemons)
Instructions
- Preheat oven to 375 °F. Lightly butter a 13 x 9 baking pan. Line the pan in one direction with a sheet of parchment paper. Make the paper long enough that it goes up and over the two sides. You'll use the excess parchment to lift the bars out of the pan after they cool.
For the Crust
- Combine 10 oz all purpose flour, 8 oz granulated sugar and ½ teaspoon salt in a mixer bowl. On low speed, add 8 oz unsalted butter or mix in the butter with your fingers. Increase the speed to medium and mix until the butter is incorporated. The mix will look powdery, but if you grab a handful and squeeze it together it will form a large clump.
- Dump the mix into the pan and compact into an even layer, making sure to get the corners. I use the flat side of a meat tenderizer to press it into place. You can also use your hands or the bottom of a measuring cup. Bake until golden brown, 15-20 minutes.
- When you take the pan out of the oven, press down any puffy spots to create a flat layer. Reduce oven temperature 325 °F.
For the Filling:
- In the same bowl used to mix the crust, whisk together10 oz granulated sugar, 1 oz all purpose flour, zest from 2 Meyer lemons and ¼ teaspoon table salt. Add 4 large eggs and whisk until combined. Add 8 oz Meyer lemon juice and whisk to combine.
- Pour the filling onto the warm crust and bake until the custard is set, about 20 minutes. Give the pan a little shake and if the custard doesn’t jiggle, it’s ready. Cool to room temp in the pan.
- Use the parchment paper to lift the bars onto a cutting board. Peel back the edges of the paper. Sift an even layer of confectioner’s sugar over the surface and cut into 24 squares.
- Wipe the blade of the knife with a damp cloth between cuts to get cleaner edges. Lift the bars off the paper and onto a serving platter.
Equipment
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Kate S
Saturday 26th of August 2023
Terrific recipe! I added doubled the amount of zest, as we like them very lemony. (I grow Meyer lemons, so keep loads of extra zest in tiny containers in freezer.) Loved the tip about using the parchment paper 'lift'; came out of the pan so easily, leaving a fairly clean pan too. Husband says best lemon bars ever. It's going in my recipe collection. Thank you!
Iris Groudan
Saturday 13th of March 2021
This looks fabulous. Can you use regular lemons if you can't find Meyer lemons? Does this change the recipe in any way?
Eileen Gray
Saturday 13th of March 2021
Yes, you can use regular lemons. Just taste the custard after you mix it to see if you want to add a little extra sugar since Meyer lemons tend to be sweeter than regular lemons.