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Easy Meyer Lemon Bars Recipe

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4.4 from 8 reviews

These Easy Meyer Lemon Bars feature a buttery shortbread crust topped with a luscious sweet-and-tart Meyer lemon custard. Bright, fresh, and perfectly balanced, these bars are an irresistible treat ideal for spring and summer parties, picnics, or any time you want a citrusy dessert with a tender, melt-in-your-mouth texture.

  • Total Time: 65 minutes
  • Yield: 16 squares

Ingredients

Crust

  • 12 tablespoons (170 g) unsalted butter, room temperature
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
  • Pinch of kosher salt

Lemon Filling

  • 1/2 cup (113 g) unsalted butter, cut into cubes and room temperature
  • 1 heaping tablespoon Meyer lemon zest (from 1 to 2 large Meyer lemons)
  • 1 1/3 cups granulated sugar (266 g) (add an extra 2 tablespoons if using regular lemons)
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh Meyer lemon juice
  • Pinch of fine sea salt

Topping

  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Line a 9 x 9 inch baking pan with parchment paper, extending the edges over the sides for easy removal. Set aside.
  2. Cream butter and sugar: In a stand mixer bowl fitted with the paddle attachment, cream the room temperature butter and powdered sugar on low speed until combined. Increase to medium speed and beat until creamy, about 2 minutes.
  3. Add vanilla and dry ingredients: Mix in vanilla extract. Add the flour and kosher salt, mixing until the dough comes together but is still crumbly.
  4. Form and chill crust: Transfer dough to the prepared pan and press evenly into the corners using your hands and the bottom of a measuring cup or spatula to level the surface. Chill in the refrigerator for 20 minutes.
  5. Bake crust: Bake the crust on the center rack for 15-20 minutes, until the center is set and edges are lightly golden. Avoid overbaking.
  6. Lower oven temp: Remove crust and reduce oven temperature to 325°F (160°C).
  7. Make lemon filling: In a large bowl, combine lemon zest and softened butter. In a medium saucepan over medium-low heat, whisk together granulated sugar, eggs, vanilla extract, and sea salt until combined. Gradually add lemon juice, whisking constantly. Continue whisking over medium-low heat as the mixture thickens, scraping the sides and bottom to prevent burning. Use a thermometer to cook until the mixture reaches 160-165°F (71-74°C) and coats the back of a spatula.
  8. Strain filling: Remove from heat and strain the lemon filling through a fine sieve into the bowl with lemon zest and butter. Stir until butter melts and filling is smooth and shiny.
  9. Bake lemon bars: Pour the filling evenly over the baked crust. Return the pan to the oven at 325°F and bake 15-20 minutes. The center should jiggle like jello but not be runny.
  10. Cool and chill: Remove from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours or overnight.
  11. Serve: Dust with powdered sugar before slicing into 16 squares. Use a hot, clean knife for best slices.

Notes

  • For the cleanest slices, chill the bars overnight before cutting.
  • Use a hot, clean knife for each cut to prevent sticking and messy edges.
  • Store bars tightly covered in the refrigerator for up to 4 days.
  • If regular lemons are used instead of Meyer lemons, increase granulated sugar by 2 tablespoons to balance tartness.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/easy-meyer-lemon-bars-recipe/