Meyer Lemon Bars

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: about 2 hours 45 minutes (including chilling)

Servings: 16 bars (up to 24 smaller pieces)

Ingredients:

Shortbread Crust:

Unsalted butter – 1 cup (226 g), softened

Granulated sugar – 1/2 cup (100 g)

All-purpose flour – 2 cups (240 g)

Fine salt – 1/4 teaspoon

Vanilla extract – 1 teaspoon (optional)

Lemon Filling:

Large eggs – 4

Granulated sugar – 1 3/4 cups (350 g)

All-purpose flour – 1/4 cup (30 g)

Fresh Meyer lemon juice – 2/3 cup (160 ml)

Meyer lemon zest – 1 tablespoon

Fine salt – 1/4 teaspoon

To Finish:

Powdered sugar – 2–3 tablespoons, for dusting

Instructions:

Preheat oven to 350°F (175°C). Line and lightly grease a 9x13-inch pan with parchment, leaving overhang.

Cream butter and sugar. Mix in flour, salt, and vanilla until a crumbly dough forms. Press evenly into pan.

Bake crust 18–20 minutes until lightly golden at edges. Keep oven on.

Whisk eggs, sugar, flour, and salt until smooth. Stir in Meyer lemon juice and zest until fully combined.

Pour filling over hot crust. Bake 18–22 minutes until set and no longer jiggly in the center.

Cool completely, then chill at least 2 hours. Dust with powdered sugar, cut into bars, and serve.

Nutrition (Calories)Approximately 220–240 calories per bar when cut into 16 pieces. Best for spring desserts, afternoon tea, potlucks, or any time you crave a bright, citrusy treat.

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Prep Time 15

Cook Time 40

Total Time 2 45

Servings: 16

Course: Dessert

Cuisine: American

Calories: 220

Notes

Pro Tip:
Chill thoroughly before slicing and clean the knife between cuts for perfectly sharp, bakery-style lemon bar squares.