Meyer Lemon Bars

Why You’ll Love This Recipe

I like how these lemon bars strike the perfect balance between tart and sweet. The crust is tender and buttery, while the lemon filling is soft, slightly gooey, and packed with real citrus flavor. Meyer lemons give a floral twist that makes these bars more delicate and aromatic than traditional lemon bars. They’re also easy to make with simple ingredients, and they look beautiful dusted with powdered sugar or garnished with thin lemon slices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour (4.5 ounces)

• 1/2 cup powdered sugar (2.3 ounces)

• 1/2 cup unsalted butter, room temperature

• 1/4 teaspoon kosher salt (omit if using salted butter)

• 1 cup granulated sugar (7 ounces)

• 3 large eggs, room temperature, beaten

• 2 tablespoons all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 cup Meyer lemon juice (about 3 large lemons)

• 1/4 teaspoon kosher salt

Directions

Step 1: Prepare the Pan
I preheat the oven to 350°F and line an 8×8-inch glass baking dish with parchment paper or lightly grease it.

Step 2: Make the Crust
In my stand mixer with the paddle attachment, I cream together the butter and powdered sugar until the mixture is light and fluffy. I add the flour and salt, mixing just until it comes together. Then, I press the dough evenly into the bottom of the pan and bake it for 15–20 minutes, until the edges are barely golden.

Step 3: Mix the Filling
While the crust bakes, I use the same mixing bowl to combine granulated sugar, eggs, flour, baking powder, lemon juice, and salt. I blend it just until smooth—no need to overmix.

Step 4: Bake the Bars
Once the crust is done, I pour the lemon mixture over it and return the dish to the oven for 20–25 minutes. I check for doneness by inserting a toothpick in the center; it should come out clean.

Step 5: Cool and Serve
I let the bars cool completely in the pan, allowing them to set. Then, I cut them into squares and dust them with powdered sugar right before serving. For a fancy touch, I like to garnish them with paper-thin Meyer lemon wedges.

Note: If I’m making a double batch, I use a 13×9-inch pan instead.

Servings and timing

This recipe makes 16 servings. It takes about 55 minutes total: around 15 minutes for crust prep and baking, 25 minutes for the filling, and time for cooling.

Variations

• Citrus Twist: I swap out Meyer lemons for regular lemons or even a combo of lemon and orange juice for a more complex citrus flavor.

• Berry Swirl: I drop a few spoonfuls of raspberry or blueberry puree on top before baking for a pop of color and flavor.

• Nutty Crust: I mix finely chopped almonds or pecans into the crust for added texture.

• Coconut Topping: I sprinkle unsweetened shredded coconut over the top before baking for a tropical hint.

Storage/Reheating

Once cooled and cut, I store the lemon bars in an airtight container in the fridge for up to 5 days. They actually taste better after chilling overnight. I don’t reheat them since they’re best served cold or at room temperature. For longer storage, I freeze them (without powdered sugar), then dust after thawing.

FAQs

What makes Meyer lemons different from regular lemons?

Meyer lemons are sweeter and less acidic than regular lemons. I love using them in desserts because they have a floral, almost orange-like flavor.

Can I use bottled lemon juice?

I’ve tried it, but fresh juice really makes a difference in flavor. If I can, I always stick to freshly squeezed Meyer lemons.

Why do my lemon bars have a weird texture?

Overmixing the filling can cause the bars to be too foamy or cakey. I mix just until everything is combined for the best smooth texture.

How do I keep the crust from getting soggy?

Baking the crust first helps create a barrier. I make sure it’s just barely golden before pouring the filling over it.

Can I make these ahead of time?

Yes, I often make them a day ahead. I chill them overnight, then slice and dust with powdered sugar right before serving.

Conclusion

These Meyer Lemon Bars are a perfect treat when I want something fresh, light, and easy to share. The soft, tangy filling over a buttery crust makes every bite feel like a little burst of sunshine. Whether it’s for a party, potluck, or just a quiet weekend dessert, they’re always a hit.