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Meyer Lemon Bars

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These classic Meyer Lemon Bars are the perfect balance of sweet and tangy, with a buttery shortbread crust and soft citrus filling. A refreshing treat for any season.

Ingredients

For the Crust:

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)

For the Filling:

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

Instructions

Preheat oven to 350°F (175°C). Grease or line an 8″ x 8″ glass baking dish with parchment paper.

Make the crust: In the bowl of a stand mixer with the paddle attachment, cream together butter and powdered sugar until light and fluffy. Add flour and mix until just combined. Press the dough evenly into the bottom of the prepared pan.

Bake the crust for 15–20 minutes or until the edges are just turning golden. Remove from oven.

Make the filling: In the same mixing bowl, blend together granulated sugar, eggs, flour, baking powder, Meyer lemon juice, and salt just until smooth.

Pour the filling over the warm baked crust. Return the pan to the oven and bake for another 20–25 minutes, or until the center is set and a toothpick inserted comes out clean.

Cool completely before slicing. Dust with powdered sugar just before serving and optionally garnish with thin slices of Meyer lemon.

Notes

Meyer lemons are sweeter and less acidic than regular lemons, making these bars perfectly balanced.

Ensure eggs are at room temperature to prevent curdling when mixed with lemon juice.

For a cleaner cut, refrigerate bars for 1–2 hours before slicing.

Recipe can be doubled and baked in a 13″ x 9″ pan. Adjust baking time as needed.

Find it online: https://allrecipesmade.com/meyer-lemon-bars/